tag:blogger.com,1999:blog-3102780253518303482024-02-20T16:27:23.165-08:00Travel and TasteA travel blog dedicated to the best food and wine destinations in the world with emphasis on the Republic of Georgia and Italy. Travel and Tastehttp://www.blogger.com/profile/02878475663478437810noreply@blogger.comBlogger91125tag:blogger.com,1999:blog-310278025351830348.post-45597979626983121552017-04-28T05:38:00.001-07:002017-04-28T05:38:59.862-07:00Exploring the Aventine <div class="p1">
<span class="s1">Exploring the Aventine Hill by <a href="http://www.antiquatours.com/">Antiqua Tours</a> intern Abbie Bowers </span></div>
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<span class="s1"><span class="Apple-tab-span"> </span>I love Rome, but sometimes I really want to escape the hustle and bustle of the city. There is a list of places I tend to go to to get away, but one of my favorites is Aventine Hill. A lot of people I talk to have never even heard of Aventine (which is one of the seven hills Rome was founded on) and if they do know it, they don’t realize how much is packed into this small area! </span></div>
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<span class="s1">I found my way to the Aventine by accident while on my way to the doctors. I immediately loved the area thanks to the overwhelming aroma of flowers and the sudden tranquility you experience while walking through the streets. I couldn’t help but stop and admire the beauty of the villas and schools that I passed. I didn’t even realize I was on Aventine Hill until a week later when I returned with my archaeology class! There are a lot of things to see in this area so here’s my must sees!</span></div>
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<span class="s1"><b>The Churches</b></span></div>
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<span class="s1"><b><span class="Apple-tab-span"> </span></b>Basilica of Santa Sabina is the oldest Roman Basilica in Rome which was built between 422 and 432. It is open to the public, but do be aware that it isn’t as grand and extravagant as some of the other churches in Rome. The Santa Prisca is dedicated to a 1</span><span class="s2"><sup>st</sup></span><span class="s1"> century martyr and is built over the temple dedicated to Mithras. The church is now open to the public, although entry into the excavated temple is only during special occasions. </span></div>
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<span class="s1"><b>The Secret Keyhole</b></span></div>
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<span class="s1"><span class="Apple-tab-span"> </span>It may sound ominous, but this is actually one of my favorite views in Rome. It is located in the Piazza of the Knights of Malta, and offers an unusual perspective of St. Peter’s Basilica. The Knights of Malta are a Roman Catholic religious order traditionally of noble, chivalrous, and military nature. They were founded in Jerusalem in 1099 and came to Rome in 1834. They own a large villa, but the main event is the keyhole in the villa’s large entry way. Depending on the time of day the wait to look through the keyhole may be long or short, but it is certainly worth the wait. It is particularly gorgeous during sunrise and sunset. The piazza itself was designed by Bernini (aka the sculptor of some of my favorite pieces of art) and is nice, but is also kind of a glorified parking lot. Once you look through the keyhole there isn’t much to see. You can try to take a picture of what you see, but a word of wisdom is you will probably fail. Take the time to enjoy the view and grab photos from the internet that photographers with actual picture equipment have taken.</span></div>
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<span class="s1"><b>The Garden</b></span></div>
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<span class="s1">The last place on the Aventine Hill I just adore is the orange garden that is down the street from the secret keyhole. The garden itself is lovely, but just like the piazza, the main attraction is the view of the city. I recommend going for sunset or sunrise, but the view is gorgeous all the time. There are a lot of places to get a beautiful view, but what I like about this view in particular is how close you are to the Tiber. It also is a lot more intimate as there aren’t as many tourists compared to some of the other viewpoints in the city.</span></div>
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<span class="s1"><b>How to Get There</b></span></div>
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<span class="s1"><span class="Apple-tab-span"> </span>I tend to take the metro until Circo Massimo and from there take the short walk up the hill, although you can also take a bus. I recommend looking up which path works best for you then going from there. You can also map out which places within the Aventine you want to go to as that will affect which route to take. I recommend visiting the Basilica of Santa Sabina first if you’re coming from Circo Massimo and walking up.</span><br />
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<span class="s1">Get in touch with Antiqua Tours if you are interested in a private tour with our expert guides. </span></div>
Travel and Tastehttp://www.blogger.com/profile/02878475663478437810noreply@blogger.comtag:blogger.com,1999:blog-310278025351830348.post-78977472382375221652017-04-11T00:50:00.000-07:002017-04-11T00:50:17.940-07:00Top 5 Cafés in Prati<div class="p1">
By <a href="http://www.antiquatours.com/">Antiqua Tours</a> intern Abbie Bowers </div>
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<span class="s1">Prati is a historical neighbourhood of Rome located near the walls of Vatican City. There are a lot of things to see here including Castel Sant’Angelo and the famous shopping street Via Cola di Rienzo, but we also have some amazing places to grab a coffee and relax. Antiqua Tours also offers great food tours in Prati, so get in touch. </span></div>
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<span class="s1"><b>Sciascia Caffe</b></span></div>
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<span class="s1">This adorable café has been around since 1919, although its Prati location opened in 1937, and is my personal favorite. I walk past it every day, and I usually have to fight back the urge to run in and get another drink or even a pastry. Croissants are quite possibly one of my favorite foods, and Sciascia delivers. I’ll take anyone who’ll indulge me, and they all walk out citing it as one of their favorite places too. When I talk to anyone who isn’t from Prati about coffee shops, this is always the place they mention. It is open from 0700-2000 every day.</span></div>
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<span class="s2">Address: </span><span class="s1">Via Fabio Massimo, 80/A, 00192 Roma</span></div>
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<span class="s1"><b>Vice Café</b></span></div>
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<span class="s1">Just up the street from Sciascia, this is my other favorite café to go to. It is larger than Sciascia, with a more modern aesthetic. They’re a nice place to go to for takeaway as their takeaway cups have actual lids. They have an impressive pastry selection and, no surprise, their croissants are my favorite thing on the menu. I generally end up going around the same time which is nice as the same staff tend to work the same shifts. If you go when it isn’t busy you can chat with the workers. They’ve come to recognize me as the croissant lady and now grab one for me when I walk through the door, fulfilling my life long goal of becoming a regular somewhere. It is open from 0700-2300 every day.</span></div>
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<span class="s1">Address: Via Fabio Massimo, 64, 00192 Roma</span></div>
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<span class="s1"><b>Castroni</b></span></div>
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<span class="s1">Castroni is one of my favorite places to go in Prati for many, many reasons. It is more than just a café, it is actually a market with a large variety of products (including international items!) It opened in 1932, and started selling coffee in the ‘40s to adapt to the war. Castroni has multiple locations now, but I frequent the original Cola Di Rienzo market. There is a bar tucked away in the back corner of the store, but it is easy to find and completely worth it. I enjoy buying one of the many chocolate bars they have available before grabbing my coffee. It is open from 0830-2000 on every day except Sunday, when the hours are 0930-2000.</span></div>
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<span class="s2">Address: </span><span class="s1">Via Cola di Rienzo, 196/198, 00192 Roma</span></div>
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<span class="s1"><b>Caffé Portofino</b></span></div>
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<span class="s1">Another Prati favorite, Caffé Portofino has amazing drinks, but it also is a good destination for lunch or apertivo as well! It has a large menu for lunch and breakfast, but it’s gelato is also worth stopping for. This is one of the cafés where I prefer to get the chocolate croissants compared to the normal ones. They also have a whole wheat honey croissant which is delicious if you’re looking to watch your calories. Their menu is seasonal so there are always new flavors available. It is open from 0630-0130 every day.</span></div>
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<span class="s1">Address: Piazza Cola di Rienzo 116, Rome, Italy</span></div>
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<span class="s1"><b>Pergamino Caffé</b></span></div>
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<span class="s1">This café is breaking away from the Via Cola di Rienzo area and is located near the Vatican Museum. If you’re going to be in the area to see Vatican City, this is an excellent choice to pit stop in either before or after you tour the city. Its menu is vast and its baristas are educated. This is a specialty coffee shop so you’ll be able to find some drink options that may not necessarily be available at other places. It is open from 0800-2000 every day.</span></div>
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<span class="s2">Address: </span><span class="s1">Piazza del Risorgimento, 7, 00192 Roma</span></div>
Travel and Tastehttp://www.blogger.com/profile/02878475663478437810noreply@blogger.comtag:blogger.com,1999:blog-310278025351830348.post-27268195067323656322017-04-07T03:58:00.000-07:002017-04-07T03:58:01.663-07:00Why you should do a Wine Tasting<div class="p1">
By Abbie Bowers </div>
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<span class="s1"><span class="Apple-tab-span"> </span>I came to Italy with no knowledge of wine. I could list off a few popular types like Chardonnay and Merlot, but I had no idea what the difference between them all was. I knew my mom preferred red wines over white, so I only ever tasted red wines before now. When I didn’t really enjoy what I was drinking, I assumed that meant I didn’t like wines. I never once considered that the problem wasn’t wine in general, but the specific wines themselves. </span></div>
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<span class="s1"><span class="Apple-tab-span"> </span>As I started telling people I was going to Italy, they always told me they missed the ability to have great wine for pretty cheap. This combined with my knowledge of the drinking culture in Italy (which is a place that views wine as essentially another food group) I knew now was my time to explore the world of wine. So day one I go to the market with my roommates, on a mission to find a bottle of wine for our first dinner together, when I began to panic at the vast variety of wine available. Even at my local Simply Market there wasn’t a single bottle on the shelf I knew I was going to like. I let them do the picking which ended up with us getting a Pinot Grigio, which ended up being my first introduction into the world of white wines, and into wine I could enjoy drinking.</span></div>
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<span class="s1"><span class="Apple-tab-span"> </span>After that first night I knew I wanted to learn more about wines so when I had the opportunity to attend a wine tasting with Sarah, I jumped on the opportunity. As her intern I was able to not only attend the tasting, but I was able to sit down with her to learn about the process of planning a wine tasting, which was awesome. We decided to highlight a red, white, and amber wine. We started with an Etna Bianco, before transitioning into a Lazio amber wine, and finally a Barbera from Lombardy. </span></div>
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<span class="s1"><span class="Apple-tab-span"> </span>The best part of attending a wine tasting, and the main reason why I think everyone should do it, is you really do learn so much. Not only did I find multiple wines I enjoy, I can now have reasons behind why I like the wines. Anyone can go and buy three different bottles of wine and try them all at a party, but the beauty of tasting with a professional is they can dissect the wine for you. You’ll discuss the flavors you smell and how that will impact the taste of the wine, which allows you to better understand the flavor profile of the wine once you start drinking it. You also learn so much about wine making as a whole. Like, did you know that the oldest wine region is in the Republic of Georgia? Did you know that you can make a white wine from a red grape? </span></div>
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<span class="s1"><span class="Apple-tab-span"> </span>It is easy to be intimidated when you first start drinking wine, but it doesn’t have to be. Attending wine tastings are an amazing way to introduce yourself, and your palate, into flavors you like. Because once you find a wine you enjoy, it is a lot of fun to branch out and explore new flavors. Wine is a great hobby because you can add the element of food pairing, which is a whole new beast to tackle on its own. The thing about wine is there is always new ideas and new things to explore and try. There is always something new to learn. Picking up wine as a hobby is something that will keep you entertained for the rest of your life and take you around the world if you let it. Do yourself a favor and begin the<a href="http://antiquatours.com/rome-in-a-glass/"> process by attending a wine tasting</a>!</span></div>
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<span class="s1">Contact<a href="http://www.antiquatours.com/"> Antiqua Tours </a>for more information</span></div>
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Travel and Tastehttp://www.blogger.com/profile/02878475663478437810noreply@blogger.comtag:blogger.com,1999:blog-310278025351830348.post-68291733590351562412017-03-13T02:34:00.000-07:002017-03-13T02:34:47.074-07:00Visiting the Ancient City in Rome <div class="p1">
<span class="s1">The Roman Forum</span></div>
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<span style="font-size: x-small;">By <a href="http://www.antiquatour.com/">Antiqua Tours</a> intern Abbie Bowers </span></div>
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<span class="s1"><span class="Apple-tab-span"> </span>It stands as a monument to the grandeur of the Roman lifestyle and serves as a reminder to how they lived thousands of years ago. The wide piazzas indicate where the masses would spend their afternoons shopping and carrying out their daily business, while the temples and other monuments give clues to the insights of the war like and prosperous empire that reigned all of the Mediterranean for years. </span></div>
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<span class="s1"><b>The entrance</b></span></div>
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<span class="s1"><span class="Apple-tab-span"> </span>Stepping into the forum is a breath taking experience as you are immediately greeted by the basilica aemilia and its marble finishes that still ring the standing wall. The arch of Septimus Severus still stands and although the carvings have faded, it remains as a massive piece of architecture, even more remarkable considering the technology of their time. The temple of Castor and Pollux, Saturn, and Antonitus and Faustinia are an easy draw to anyone with interests in the Pagan religion that played a major role in Roman life until the advent of Christianity; for the Christians, the Curia Julia which had been converted into a church by Julius Caesar serves as an important milestone in the rise of Christianity. Unfortunately while the great slabs of marble that once decorated were stripped away in the Middle Ages, the beautiful bones of the ruins still remain.</span></div>
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<span class="s1"><b>Palatine Hill</b></span></div>
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<span class="s1"><span class="Apple-tab-span"> </span>From the forum you can climb the great Palatine Hill, leading to the remains of the palace of the emperors. Although all that are left standing are the bases of the walls, the scale and immensity of the palace are easily discernible. The throne room, dining area, and tunnels for the servants are masterpieces in and of themselves. Gazing into the private gardens of the emperors even now gives an impression of the wealth and power they commanded in their day. One could easily spend hours wandering the ruins and exploring the crumbling wall that were once the peak of one of the largest empires in history.</span></div>
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<span class="s1"><b>The Views of the City</b></span></div>
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<span class="s1"><span class="Apple-tab-span"> </span>From the peak of this hill a majestic view of the city is opened to those who made the trek. The Vittorio engulfs the east skyline. The ‘wedding cake’ of Rome dominates the skyline and while some will find this building unappealing and unwelcome in the ancient city others find it a masterpiece of architecture and the perfect monument for remembering the unification of Italy. To the west stands the Colosseum. A staple of Rome and a draw for most crowds, the view from the hill grants an impressive view of this immortal giant. Finally it would be a folly to miss a view of the forum itself; the south side of the hill looks into the forum itself showing a bird’s eye view of its layout and granting the perfect perspective to understand just how magnificent this area would have been in the peak of its use. <a href="http://antiquatours.com/ancient-city-and-colosseum-tour/">The Palatine, Forum and Colosseum experience is enhanced with a tour with an expert guide. </a></span></div>
Travel and Tastehttp://www.blogger.com/profile/02878475663478437810noreply@blogger.comtag:blogger.com,1999:blog-310278025351830348.post-81326301833062845052017-02-23T05:07:00.000-08:002017-02-23T05:07:36.873-08:00What to Expect When Visiting the Vatican <div class="p1">
<span class="s1">By <a href="http://www.antiquatours.com/">Antiqua Tours</a> intern Abbie Bowers </span></div>
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<span class="s1">Known for the Pope, Vatican Museum, St. Peter’s Basilica, and the Sistine Chapel, Vatican City is a must see for anyone traveling through Italy. Within the museum, you can expect to find iconic art, breathtaking sculptures, and beautiful architecture. Here’s a 10 things to know before you go!</span></div>
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<a href="https://3.bp.blogspot.com/-tDn9fESWCXA/WK7eK3GitGI/AAAAAAAABPg/DucAeCJUykASt_5sByM6UMia3cmjNKS6wCLcB/s1600/20170210_133454.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-tDn9fESWCXA/WK7eK3GitGI/AAAAAAAABPg/DucAeCJUykASt_5sByM6UMia3cmjNKS6wCLcB/s320/20170210_133454.jpg" width="240" /></a></div>
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<span class="s1"><b>Vatican City has a strict dress code </b></span></div>
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<span class="s1">Like many churches in the Mediterranean, bare shoulders and knees aren’t allowed. While not a big issue during the cold winter months, if you plan on wearing a tank top make sure you bring a scarf or jacket to cover your shoulders! </span></div>
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<span class="s1"><b>Save yourself time in the queue by buying your ticket in advance</b></span></div>
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<span class="s1">The wait to get into the Vatican Museum can get a little ridiculous, so do yourself a favor and book your ticket online. You can book up to 10 tickets, 60 days in advance on the Vatican’s official website, but know they’re nonrefundable.</span></div>
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<span class="s1"><b>Don’t bring a large bag</b></span></div>
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<span class="s1">If your bag is too large you’ll be forced to check it at the cloakroom. The queue for the cloakroom can get long, which will eat up precious time you could spend within the museum itself.</span></div>
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<span class="s1"><b><a href="http://antiquatours.com/vatican-museums-and-st-peters/">It is worth it to join a tour</a></b></span></div>
<div class="p1">
<span class="s1">The Vatican Museum is HUGE, and unless you’re a genius who prepared in advance and knows exactly what you want to see, it can be beneficial to invest in a tour guide. Not only will they be able to identify the museum’s “Must Sees,” they’ll be able to offer invaluable insight into all the priceless artifacts. They’ll also be capable of answering any questions you’ll have!</span></div>
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<span class="s1"><b>Care for your feet</b></span></div>
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<span class="s1">Be prepared for the amount of walking you’ll do, and do yourself (and your feet) a favor by wearing your comfiest pair of sneakers. There is so much to see, and even if you just want to beeline to the Sistine Chapel (which I strongly advise against), you’ll be walking for at least an hour. Save yourself the trouble of blisters and wear good shoes.</span></div>
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<span class="s1"><b>Give yourself plenty of time</b></span></div>
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<span class="s1">I recommend giving yourself at least half of the day for the museum alone. Take the time to appreciate everything there is to see. Raphael’s frescos and Michelangelo’s ceiling in the Sistine Chapel are not the only amazing things you’ll find, and it is worth it to explore the museum rather than heading directly for the big sites. </span></div>
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<span class="s1"><b>Look up</b></span></div>
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<span class="s1">The beauty is also in the details at the Vatican, so be sure to admire your surroundings just as you admire the art. Some of the ceilings are too beautiful to ignore (like the one pictured which is in the Gallery of Maps), but most are subtly beautiful. The floors are also exquisite so be sure to look down every so often too!</span></div>
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<span class="s1"><b>Be in the moment</b></span></div>
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<span class="s1">You will see some amazing things, and I’m not saying don’t document anything, but find a balance. Let yourself be swept away by the beauty and history, rather than taking selfies with every beautiful piece of art you find.</span></div>
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<span class="s1"><b>Don’t skip St. Peter’s Basilica</b></span></div>
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<span class="s1">As it is the biggest church in the world, St. Peter’s Basilica has a lot of open space, which can feel refreshing after being in the busy Vatican Museum. There are a lot of things to see within the church, so give yourself time to explore it! You can also buy a ticket to go up into the dome which offers spectacular views of the Basilica’s interior and of the city!</span></div>
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<span class="s1"><b>Be ready for large crowds</b></span></div>
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<span class="s1">Vatican City is a popular tourist destination, and it gets quite busy. Going in the off season can help, but there are always aspects of the museum that weren’t built for large crowds. Some crowds will cause longer waits to make your way through the museum, but if you’re patient you’ll be able to see everything you want!</span></div>
Travel and Tastehttp://www.blogger.com/profile/02878475663478437810noreply@blogger.comtag:blogger.com,1999:blog-310278025351830348.post-48445964878082191582015-10-01T03:26:00.004-07:002015-10-01T03:26:37.299-07:00Georgian Wine Day <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhETEWTiLEKK8614WGyP0_9GuAwjgIQyl2Xd92DSMBqt0LtUhbntzdXFiwbHGD4S-HYzb22qp3hhHTYYLnvvQ03LReLFhFKtFFejfRmdjj4TsLjl8QkWz7JVC7C5SwbmRshAWkcrWU7uYk/s1600/IMG_3390.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhETEWTiLEKK8614WGyP0_9GuAwjgIQyl2Xd92DSMBqt0LtUhbntzdXFiwbHGD4S-HYzb22qp3hhHTYYLnvvQ03LReLFhFKtFFejfRmdjj4TsLjl8QkWz7JVC7C5SwbmRshAWkcrWU7uYk/s320/IMG_3390.JPG" width="320" /></a></div>
<br />
<span style="font-family: Georgia, Times New Roman, serif;">October 1st marks the beginning of one of the most important months in the Republic of Georgia. In Georgian, October is <i>Ghvinobistve </i>which means "month of wine." It's during this month that harvest is at its height, and the countryside is full of people picking grapes and enjoying the meals and parties that go along with harvest. The harvest festival is called <i>Rtveli</i> which is a traditional harvest festival with all the works; feasts (<i>supra), </i>music and dance. October is a month of celebration and this year the festivities commence with Georgian Wine Day on October 4th, 2015. <a href="https://www.facebook.com/events/568845076603806/571000413054939/"> The events in the Republic of Georgia are<span style="background-color: white; color: #141823; line-height: 19.32px;"> organized by the Ministry of Agriculture and the National Wine Agency and will include events throughout the country and in Tbilisi. </span></a></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">If you aren't in Georgia, you can still take part on Sunday. Open those special bottle of Georgian wine you've been saving for a special occasion and lets us know about it via social media with the tag #GeorgianWineDay. <a href="https://storify.com/TasteGeorgia/georgian-wine-day">I will be using Storify to save and share posts with this hashtag</a>. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">If you aren't convinced that October 4th is a special enough day to open those bottles you are hoarding, remember that we are celebrating the birthplace of wine, more than 8000 vintages and a continuation of the oldest wine culture in the world. I think its worth a bottle or two to pay homage to Georgia and our beloved <i>ghvino</i>. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Remember wine is a celebration of life, its a connection of people, to history and above all to the earth. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #6a6a6a; font-weight: bold; line-height: 18.2px;">Gaurmajos</span><span style="background-color: white; color: #545454; line-height: 18.2px;">! </span></span>Travel and Tastehttp://www.blogger.com/profile/02878475663478437810noreply@blogger.comtag:blogger.com,1999:blog-310278025351830348.post-13365962411322378272015-08-27T23:19:00.001-07:002015-08-27T23:19:12.685-07:00The Best Wine Bars in Tbilisi<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-mA2Hmv3kCyI/U-iOO84cM3I/AAAAAAAAA_M/puy-Wyye79c/s1600/IMG_3503.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-mA2Hmv3kCyI/U-iOO84cM3I/AAAAAAAAA_M/puy-Wyye79c/s400/IMG_3503.JPG" width="400" /></a></div>
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<div class="western">
Georgia's capital city, Tbilisi, is a fun and
exciting city for travellers to enjoy its rich tapestry of colliding
cultures, eat fantastic Georgian cuisine and drink wine from all of
Georgia's wine regions. As the capital of the land that gave us wine
8000 years ago, its no surprise that Tbilisi offers up some of the
best wine bars in the country. Here are my top four... <a href="http://www.winerist.com/blog/entry/the-best-wine-bars-in-tbilisi">Continue reading...</a></div>
Travel and Tastehttp://www.blogger.com/profile/02878475663478437810noreply@blogger.comtag:blogger.com,1999:blog-310278025351830348.post-73432597205598766802015-06-11T04:06:00.001-07:002015-06-11T04:06:19.393-07:00Adjika Will Bring World Peace: Apricot Adjika Jam<style type="text/css">P { margin-bottom: 0.08in; direction: ltr; color: rgb(0, 0, 0); }P.western { font-family: "Liberation Serif","Times New Roman",serif; font-size: 12pt; }P.cjk { font-family: "WenQuanYi Micro Hei"; font-size: 12pt; }P.ctl { font-family: "Lohit Hindi"; font-size: 12pt; }</style>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYrheJ1-oIvice2a-xM0dkVO6J1-p4nzABMAikNB35lXIBkC58ScWwCb_hTwlLQTMV7Q9eMF8j9KkLJrPD6-BysMEkqbI_mP0H8qJxTCQfILuMBdkbgI_k9IdG6TzVdvVEx8IkD_18fZ8/s1600/adjika.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYrheJ1-oIvice2a-xM0dkVO6J1-p4nzABMAikNB35lXIBkC58ScWwCb_hTwlLQTMV7Q9eMF8j9KkLJrPD6-BysMEkqbI_mP0H8qJxTCQfILuMBdkbgI_k9IdG6TzVdvVEx8IkD_18fZ8/s320/adjika.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vendor at the market in Tbilisi who sells decent adjika paste.</td></tr>
</tbody></table>
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<br /></div>
<div class="western" style="margin-bottom: 0in;">
Whenever friends ask me
why I fell in love with Georgia, my natural and unscripted response
is, “It felt like coming home.” I am not Georgian, I don't have
any familial ties to the country and I don't speak the language but I
still find so many aspects of Georgian culture vaguely familiar to
me. This love affair started the first morning of my first trip to
Georgia in March 2014. I organized a visit to the <a href="http://tastingrome.blogspot.it/2014/05/churchkhela-puri-and-mzhave-niori-at.html">Dezerter Market inTbilisi</a>, and I was hooked. Of course I had never eaten a <i>churchkela
</i>or pickled flowers before, but <a href="http://www.tastegeorgia.it/">I sensed an immediate connectionthat's brought me back six times in the past year. </a>
</div>
<div class="western" style="margin-bottom: 0in;">
<br /></div>
<div class="western" style="margin-bottom: 0in;">
It may seem like an odd
fit. I am a southern California girl who lives in the Roman
countryside. I had no personal interest in Georgia beyond its wine
before I visited. Most of my fellow Georgiaphiles came to Georgia in
some round about way through Russia. Maybe they had an interest in
the Russian empire, the Russian language or the Soviet Union. I
certainly don't speak Russian and never studied anything about the
Russian Empire or the USSR except what was required in my humanities
classes. <a href="http://tastingrome.blogspot.it/2014/08/at-international-wine-tourism.html">I came for the wine initially,</a> but the flavors and
personalities of the Georgian table brought me to a familiar place of
aromas, textures and spices.
</div>
<div class="western" style="margin-bottom: 0in;">
<br /></div>
<div class="western" style="margin-bottom: 0in;">
As a San Diegan, I grew
up in the Cold War 70s and 80s on a pretty typical Anglo Saxon diet
of processed food made by my Australian mom. We had diversity, but it
came from a seasoning packets. I don't have a romantic food story.
I grew up working class and my parents worked 14 to 16 hours a day.
Fast food and packaged food were normal and convenient for my working
mom. I was the typical latch key kid of the 80s. I made boxed mac &
cheese for myself. Though we did have a typical American diet of
processed food, it was supplemented by fresh garden vegetables (from
my dad), tropical fruit (my mom's homage to her tropical homeland),
copious amounts of Mexican food at friends’ homes and midnight taco
runs or casual dining in Old Town.
</div>
<div class="western" style="margin-bottom: 0in;">
<br /></div>
<div class="western" style="margin-bottom: 0in;">
San Diego is not a WASP
enclave. It's a border city and the food scene reflects that. For me,
this meant at a young age I was already quite familiar with the
difference between <i>salsa verde</i> and <i>salsa fresca</i>, I knew
the taste of fresh cilantro, the texture of corn husks for tamales
and the mouth feel of coarsely ground corn meal. I could identify
many different types of red, green, yellow and orange hot peppers and
knew their hotness scale. It was a combination of textures and
ingredients that were vaguely familiar to me in Georgia. Mexican and
Georgian cuisines are diverse and vary according to region and
seasonality. Both rely heavily on aromatic herbs and spices, beans,
corn meal, and spicy and sour sauces to compliment the meals.
</div>
<div class="western" style="margin-bottom: 0in;">
<br /></div>
<div class="western" style="margin-bottom: 0in;">
When I was a kid I felt
different than most of my classmates- my parents were foreigners with
weird accents and I ate strange food (hello Vegemite sandwiches), so
I always seemed to seek out the other odd kids. Those of us with
funny parents always seemed to find each other. In first grade my
best friend was Rosa, a first generation girl whose parents were from
Mexico. In 5th grade my best friend was Lorelei whose mom was from
Belgium. We were the ones with the funny lunches. We sat together.
These relationships inevitably exposed me to a new world of flavors
and textures I would have never had otherwise.
</div>
<div class="western" style="margin-bottom: 0in;">
<br /></div>
<div class="western" style="margin-bottom: 0in;">
<i>Pico de Gallo</i> is
often refereed as a fresh salsa, but in some parts of Mexico it
refers to a fruit salad with dried hot chilies, lime juice, aromatic
herbs and salt. I first had dried <i>pico de gallo</i> rub at my
friend Rosa's house. I often ended up at her house after school,
which meant I tasted the deliciously exotic-to-me food her mom gave
us. Cold papaya with a squeeze of lime sprinkled with dry pico de
gallo… an explosion of heat and flavors. First cool fruit, then the
red pepper would hit the front and back of the tongue and the heart
would start to race, then this was followed by sour and salty
sweetness from the juicy fruit. To this day, I prefer a fruit salad
with salt and chili peppers. </div>
<div class="western" style="margin-bottom: 0in;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-wf9Fi33EWqo/VXlhaUIRDJI/AAAAAAAABHg/TCJzSFBvmdk/s1600/apricotjam3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-wf9Fi33EWqo/VXlhaUIRDJI/AAAAAAAABHg/TCJzSFBvmdk/s320/apricotjam3.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apriots and Adjika</td></tr>
</tbody></table>
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<br /></div>
<div class="western" style="margin-bottom: 0in;">
This combination of
sweet, salty, sour and bitter flavors with spicy aromas is the
element of Georgian food I adore most. It brings me to a familiar
place, to my childhood, a place only the table can evoke. It is this
sense of familiarity between the Mexican and Georgian kitchen and my
love of ripe fruit and <i>pico de gallo</i> that gave birth to this
Adjika Apricot Jam. It was inspired by my friend Sarah Freeman who
traveled with me to Georgia in May. She told me she was going to make
a peach pie with adjika paste. A light went off in my head: Peach and
Adjika Chutney? Adjika and fruit? It sounded perfect and brought me
back to my love of fruit and spice, and this idea I have had for
awhile: that a Georgian Mexican fusion kitchen would work perfectly.
When I came home I immediately sprinkled some adjika on freshly
harvest apricots from my tree. Perfect. Ideas spinning in my head
finally brought me back to Mexican fruit salad and Indian chutney.
Georgian food is ultimately a fusion kitchen with influences from all
over Eurasia. This is why many people will refer to international
kitchens when they first encounter Georgian food. I have always said
the Georgian kitchen is a kitchen of ingredients you already know
with different combinations of flavors making it completely unique.
Which brings me to my <b>Adjika Apricot Jam</b>. Something new but familiar. </div>
<div class="western" style="margin-bottom: 0in;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ZhSGuL7U72c/VXlhX2guylI/AAAAAAAABHY/9v8iC_cbL54/s1600/apricotjam4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-ZhSGuL7U72c/VXlhX2guylI/AAAAAAAABHY/9v8iC_cbL54/s320/apricotjam4.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apricots fresh from the tree</td></tr>
</tbody></table>
<div class="western" style="margin-bottom: 0in;">
<br /></div>
<div class="western" style="margin-bottom: 0in;">
I have an enormous
apricot tree that is sagging with ripe apricots at the moment, and I
am just back from Georgia with a cupboard full of various spices and
herbs including four versions of adjika. Upon research, I have come
to learn that it <a href="http://roadsandkingdoms.com/2012/adjika-sauce-of-glory-pride-of-abkhazia/">originated in the break away region of Abkhazia</a>, and
is considered particularly good in t<a href="http://roadsandkingdoms.com/2012/yet-another-sauce-of-glory/">he Georgian region of Megrelia</a>.
There are as many versions of adjika as there are grandmas. <a href="https://www.facebook.com/Anastasty?pnref=lhc">My friend Anastasia</a> is now producing and marketing adjika salts in Sweden and
England. They range in style from thick paste, sauce to dry “rub”
and in color from bright green and red to a brownish green and orange
toned red. The most common ingredients are hot chillies, garlic, dried
marigold, barberry, summer savory, and coriander. Some call for all
or some ingredients and other ingredients not listed. I love
Anastasia's adjika salt and it has become a staple in my kitchen, but
I didn't want to use a salted version, so I decided to use a dry red
adjika I bought in the ancient city of Mtskheta. </div>
<div class="western" style="margin-bottom: 0in;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0_1SpoOrP0zSnnCtW1aY8Yp-_33aIAPXmpIP4Qd2iMkDbavL2JN_pFQjpwkEJ-1CVImdiSF8AeWdSNFuB74cUn8BRYBacL1chlqA_Jq_WvkQ46tU0zbi5ykfAAnRbThXDkLTVz1Dv9GM/s1600/apricotjam1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0_1SpoOrP0zSnnCtW1aY8Yp-_33aIAPXmpIP4Qd2iMkDbavL2JN_pFQjpwkEJ-1CVImdiSF8AeWdSNFuB74cUn8BRYBacL1chlqA_Jq_WvkQ46tU0zbi5ykfAAnRbThXDkLTVz1Dv9GM/s320/apricotjam1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My apricot adjika jam</td></tr>
</tbody></table>
<div class="western" style="margin-bottom: 0in;">
<br /></div>
<div class="western" style="margin-bottom: 0in;">
I used one kilo of
apricots from my tree and <a href="https://www.masalaherb.com/2014/10/apricot-jam-recipe.html">followed this apricot jam recipe.</a>
</div>
<div class="western" style="margin-bottom: 0in;">
To this recipe I added
:</div>
<div class="western" style="margin-bottom: 0in;">
3 heaping tablespoons
of adjika
</div>
<div class="western" style="margin-bottom: 0in;">
I cracked the kernels
of 4 apricots and added them to the jars.
</div>
<div class="western" style="margin-bottom: 0in;">
<br /></div>
<div class="western" style="margin-bottom: 0in;">
I would use any recipe
for apricot jam you like and add the adjika to taste. <a href="http://www.davidlebovitz.com/2009/08/apricot-jam/"> I really love David Lebowitz recipe</a>, though I would not add the lemon juice.
Familiar, and still Georgian using my own fruit.<br />
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<b><i>COPYRIGHT: NO PART OF THIS POST; TEXT OR PHOTOS CAN BE REPRODUCED OR USED WITHOUT PERMISSION FROM THE AUTHOR.</i></b> <br />
<br />
If you are interested in <a href="http://www.tastegeorgia.it/">food tours and travel in Georgia,</a> contact us. </div>
Travel and Tastehttp://www.blogger.com/profile/02878475663478437810noreply@blogger.comtag:blogger.com,1999:blog-310278025351830348.post-20100585079177474572015-06-02T04:00:00.000-07:002015-08-27T23:03:30.104-07:00Pét Nat Craze Hits Georgia<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Living dangerously. Iago opens his first sparkling wine</td></tr>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Natural wine
aficionados will no doubt be familiar with the term “Pét Nat”
which is short for <i>Pétillant Natural</i>, a style of sparkling
wine otherwise known as <i>Methode Ancestrale, </i>a traditional
style of sparkling wine production that dates back centuries, a style
of wine that is becoming more and more popular at natural wine fairs
throughout Europe. As natural wine producers from Georgia have been
attending these fairs for a number of years, it was only a matter of
time before this style of wine should make a debut in the homeland of
wine itself. Just as the foreign influence of female wine makers on
Georgian wine has produced a new generation of women in wine,
Georgians are embracing this Pet Nat style and making great wines.
Georgians have a special and notable talent for maintaining tradition
while progressively working towards the future. Wine is about people
and communication, and it is exciting that a country with an 8000+
year wine history is open to the influence of wine styles from across
the globe.
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>Pétillant Natural
</i>wines are sparkling wines that have been made for centuries in
Europe and are often refereed to as farmhouse sparkling wine. It is a
very simple style of wine making that results in deliciously fresh
and lightly sparkling wines, perfect for what meteorologists are
predicting will be Europe's hottest summer since the deadly 2003. The
basic method is allowing the wine to ferment normally, but before
fermentation is completed <i>vignerons</i> bottle the wine while
there are still sugars that haven't fermented yet, and fermentation
continues in the closed bottle. The reconditioning in the bottle
creates CO2 that has nowhere to escape and <i>voila!</i> Bubbles!
Usually wine makers choose to leave the yeast in the bottle (often
labeled <i>sur lie</i>), so these wines are often not as clear as
their more commercial cousins Champagne and Prosecco. Unlike the
Champagne method or Charmat method produced sparkling wines, no
additional yeasts or sugars are added. Fermentation is completed in
the bottle.
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">I have witnessed the
reemergence of this very natural style of sparkling wine production
at many of the natural wine fairs in recent years. Every year there
are more producers making them. I secretly wished that a producer in
Georgia would make one from wine made in qvevri, and as luck would
have it, it happened and quite recently. My first tasting of a qvevri
made Pet Nat was at Iago's Winery in Chardakhi in December, 2014. It
was made from the chinuri grape from the 2014 harvest. When I tasted
it, it was just a little more than a month old, so it was still
fermenting and quite sweet. Much more similar to a vino novella than
wine, but as Iago is a meticulously clean wine maker, I knew the wine
had a great potential. A few months later, I found myself in Tbilisi
where I ended up at a tasting/party of Swiss wines and Georgian wines
with various wine makers and wine lovers from Georgia at Vino
Underground and was introduced to more Pet Nat style wines by my
friend Malkhaz Jackelli of Jackelli Wines. My interest was piqued.
Who was the first to make wines in the style in Georgia? Who was
making the initial wine in qvevri? Which Georgian grapes were best
suited for sparkling wine production? I was to be in Tbilisi again
one month later, so with the help of my friend Ramaz at Vino
Underground, we organized a tasting of these wines and all my
questions would be answered while I tasted the wines and spoke with
the wine makers.
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">It turns out that a
French man by the name of Vincent Jullien was the first to make
<i>Pétillant Natural</i> wine in Georgia. He was at the tasting and
was a delightful addition to our group of wine lovers and <i>vignerons</i>.
He was charming and an obviously well integrated foreign addition to
the natural wine movement in Georgia. I asked him why he wanted to
make a Pet Nat in Georgia and he said he wanted to be able to make a
wine with zero added sulfites. With grapes from Ateni, a region with
limestone soils that create wines high in acidity that is perfect for
both sparkling wine and natural wine.
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">We started the tasting
with two Pet Nats I brought from Italy then moved onto three
Georgians. There are currently four producers making this style in
Georgia and we got to taste four of them. Three at Vino Underground
and one at Iago's a couple of days later. Two were made from qvevri
wine and the other two were made in stainless steel. All were well
made and very pleasant to drink, and I hope to see them in the
western markets soon. On a personal level I really enjoyed the earthy
quality the qvevri imparted on the wines, and I learned that every
Georgian wine I like doesn't have to be an orange wine. I have come
to prefer wine made from the Chinuri grape without skin contact.
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b><u><b>Okro's
Wine</b></u></b><b><span style="font-weight: normal;">,
Mtsvane-Jon Okruashvili of Okro's Wine was the first of this new
generation of vignerons to make a qvevri pet nat. We tasted his
Mtsvane, but I have also tasted his </span></b><span style="font-weight: normal;">Rkatsiteli.</span><b><span style="font-weight: normal;"> John crushed the
grapes and started fermentation in qvevri and then after 14 or 15
days when the brix level reached 2.5, he bottled it for fermentation. Golden apples, toasty notes, earthiness with racy
acidity and bubbles that danced on the tongue. It was well rounded
and well balanced. </span></b></span></span>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><u><b>Jakelli,</b></u><span style="font-weight: normal;">
Chinuri and Mtsvane Goruli-Malkhaz is more well known for his
delightfully wonderful Saperavi, but his Pet Nat is certainly a wine
to look out for. It is made with 60% Chinuri and 40% Goruli Mtsvane.
He fermented in tanks until the brix level reached 2 and then
bottled for reconditioning the bottle. There is no skin contact, so
this is a well made white wine with a tropical nose, ripe apples and
minerality, a really enjoyable wine for the summer. I hope it is on
the market soon. </span></span></span>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><u><b>Art
Villa Garikula</b></u><span style="font-weight: normal;">, Chinuri
and Mtsvane Goruli-Vincent Jullien is a French man who married a
Georgian women and is the man responsible for bringing the pét nat
craze to Georgia. Like Malkhaz he makes his with a Chinuri/Goruli
blend in Ateni. Made in steel tanks and then reconditioned in the
bottle and disgorged, so his wine is not </span><i><span style="font-weight: normal;">sur
lie </span></i><span style="font-weight: normal;">(on the yeasts).
It was the most elegant of the four wines, with more of a suggestion
of must aroma and citrus. On the palate it had just the slightest
residual sugar that danced on the tongue. A truly well made wine. </span></span></span>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><u><b>Iago's
Winery</b></u><span style="font-weight: normal;">, Chinuri- I tasted
this wine back in December when Ettore and I visited, so the
reconditioning the bottle was not yet completed and the wine was
still more on the grape juice side than wine. On a more recent day
trip to Kartli, our final winery stop was at Iago's winery where we
tasted a number of his wines including his now gorgeous 100% Chinuri
pét nat. This wine was like drinking a song. Iago made the wine
without skin contact in the qvevri and when the wine reached about 2
or 3 brix he bottled it. Really well balanced, fresh and toasty
notes, with a firm earthiness that I have come to associate with
wine made in qvevri. </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://4.bp.blogspot.com/-mKUmBzJu5hY/VWLcDoQKIQI/AAAAAAAABGE/psS0iOLJ1B0/s1600/iagopetnat.MOV" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://4.bp.blogspot.com/-mKUmBzJu5hY/VWLcDoQKIQI/AAAAAAAABGE/psS0iOLJ1B0/s400/iagopetnat.MOV" width="400" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Thank you so
much to Ramaz Nikoladze and Malkhaz Jackelli for answering my
countless messages on Facebook about how pét nats are made. It took
a tasting in Georgia for me to finally comprehend. Thanks so much
Ramaz for setting up this tasting! Thanks to all the <i>vignerons </i>for
sharing their wine expertise. It was a wonderful and informative
evening. </span></span></div>
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Travel and Tastehttp://www.blogger.com/profile/02878475663478437810noreply@blogger.comtag:blogger.com,1999:blog-310278025351830348.post-40221964703563303582015-05-27T07:09:00.000-07:002015-05-27T07:18:37.233-07:00Rare Georgian Wines at the 2015 New Wine Festival in Tbilisi <div class="MsoNormal">
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“Other Varieties”<o:p></o:p></div>
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<tr><td class="tr-caption" style="text-align: center;">Georgia has over 500 wine grape varieties</td></tr>
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I attended the Opening Ceremony of the 2015 Tbilisi New Wine
Festival on the 8th of May as a guest of the Georgian Wine Club. The stunning
views over the city from the hosting Funicular Restaurant were certainly
magnificent, a perfect choice to open this now annual event. This year's theme
was “Other Varieties” and included a tasting led by Malkhaz Kharbedia of the
Georgian Wine Club.<span style="mso-spacerun: yes;"> </span><o:p></o:p><br />
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<tr><td class="tr-caption" style="text-align: center;">Gorgeous view of Tbilisi from the Funicular restaurant </td></tr>
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Malkhaz explained that the 2015 edition was dedicated to
rare wine and rare varieties, and that the idea behind the fair was to hold an
event that was both hedonistic and educational. The Wine Club, in collaboration
with the Georgian National Wine Agency, has plans to organize a wine library of
Georgian grape varieties and wines. During the Soviet period in Georgia, only
16 types of wines were allowed to be made commercially and they all were
numbered 1-16. Wine making was part of a scheme of collectivism, as was all
agriculture during this period. Though families were allowed to make their own
wines for home use, traditional wine making certainly suffered during this
period, and the 500+ varieties were not appreciated and almost disappeared
except for a few heroes in small pockets who saved them. You see, in Georgia,
wine is more than a beverage; wine is culture, history and part of the Georgian
identity. The heroes of Georgian wine are those who promote oenodiversity,
traditional wine making. Events such as The New Wine Festival help Georgians
reconnect to this collective heritage, and foreigners, like myself, are
introduced to new wines and <i style="mso-bidi-font-style: normal;">vignerons</i>
we might not have otherwise heard. The fair brings together the larger
commercial producers, the family wine makers and the qvevri wine makers to one
park with the support of various agencies. It is a matter of national pride as
well as an occasion to impress tourists at a really fun filled event.</div>
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During the tasting at the opening ceremony, we tasted 10
wines made from rare Georgian grape varieties. Six of the 10 were produced in
qvevri. Most were well made, two were absolutely gorgeous and two were nearly
undrinkable.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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<b><i><u>Whites</u></i></b><o:p></o:p></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Kisi
(grape)<o:p></o:p></li>
</ul>
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Lukasi (producer)<o:p></o:p></div>
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Kakheti (region)<o:p></o:p></div>
<div class="MsoNormal">
2014 (vintage)<o:p></o:p></div>
<div class="MsoNormal">
Lovely clear lemon yellow. Citrus, honey and steel on the
nose. Tastes of citrus, very fresh with a long finish. Very well balanced. A
well made wine that can age for a couple of years.<o:p></o:p></div>
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<li class="MsoNormal" style="mso-list: l1 level1 lfo2; tab-stops: list .5in;">Chkhaveri<o:p></o:p></li>
</ul>
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Iberieli<o:p></o:p></div>
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Guria<o:p></o:p></div>
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2011<o:p></o:p></div>
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This was my favorite white wine of the evening. This wine is
made by Zurab Topuridze , who makes wine in Guria. I was surprised this was a 2011 because
it was so fresh. Clear medium golden color. Aromas of orange zest, apricot,
stone fruit, sweet spices. Taste is round and fresh, very well balanced with a
long finish. This was evolved particularly well in the glass and on the palate.
I kept going back to it. <o:p></o:p></div>
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<li class="MsoNormal" style="mso-list: l2 level1 lfo3; tab-stops: list .5in;">Chekobali<o:p></o:p></li>
</ul>
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Jigaura<o:p></o:p></div>
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Samegrelo<o:p></o:p></div>
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2013<o:p></o:p></div>
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Clear lemon color. Very tropical aromas that reminded me of
an Alsace Pinot Gris. Dry as a bone, fresh, medium finish.<span style="mso-spacerun: yes;"> </span>It was strong on the front of the palate, but
strength quickly dissipated in the mouth, not a lot of body or steam in the
wine.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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<li class="MsoNormal" style="mso-list: l3 level1 lfo4; tab-stops: list .5in;">Chkapa
(qvevri)<o:p></o:p></li>
</ul>
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Giorgi Barisashvili's Marani<o:p></o:p></div>
<div class="MsoNormal">
Kartli<o:p></o:p></div>
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2013<o:p></o:p></div>
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Lovely, clear amber colo0r.<span style="mso-spacerun: yes;">
</span>Aromas of vanilla, dried summer fruits (figs, apricots), truffles,
dairy, cheese, floral perfume.<span style="mso-spacerun: yes;"> </span>Medium
acidity, warm on the palate, medium body.<span style="mso-spacerun: yes;">
</span>Well balanced, medium finish.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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<br /></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal" style="mso-list: l4 level1 lfo5; tab-stops: list .5in;">Khikhvi
(qvevri)<o:p></o:p></li>
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<div class="MsoNormal">
Satsnakheli<o:p></o:p></div>
<div class="MsoNormal">
Kakheti<o:p></o:p></div>
<div class="MsoNormal">
2014<o:p></o:p></div>
<div class="MsoNormal">
Light, clear amber color. Smells of apples, earth and cider.
Fresh and tannic with a rich full body.<span style="mso-spacerun: yes;">
</span>Medium finish. Not particularly noteworthy.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
<b><i><u>Reds</u></i></b><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal" style="mso-list: l5 level1 lfo6; tab-stops: list .5in;">Rosé
Rkatsiteli (qvevri)<o:p></o:p></li>
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Pheasant's Tears<o:p></o:p></div>
<div class="MsoNormal">
Kakheti<o:p></o:p></div>
<div class="MsoNormal">
2013<o:p></o:p></div>
<div class="MsoNormal">
The smell of horses/barnyard was overwhelming in this wine
and made it almost impossible to evaluate. The color was a lovely salmon pink. Taste
was fresh but there was a high amount of residual sugar. Strong on the attack
phase but little evolution on the palate.<span style="mso-spacerun: yes;">
</span><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal" style="mso-list: l5 level1 lfo6; tab-stops: list .5in;">Jgia
(qvevri)<o:p></o:p></li>
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Tsikhelishvili's Marani<o:p></o:p></div>
<div class="MsoNormal">
Kakheti<o:p></o:p></div>
<div class="MsoNormal">
2013<o:p></o:p></div>
<div class="MsoNormal">
I was so excited about this wine and grape that I sent a
Tweet to José Vouillamoz of <u><i>Wine Grapes</i></u> to confirm that I had found one not in his wine
grape encyclopedia. It was the forth I have found that is made commercially. This
wine was my favorite wine of the event and not just for the novelty of being
rare.<span style="mso-spacerun: yes;"> </span>It was a fantastic and well made
wine. Beautiful clear ruby red. Aromas of forest berries, cedar, tobacco,
cherries, balsamic notes. Very complex nose. Taste was fresh with juicy tannins,
full body and long finish. Well balanced and just delicious, a wine for
meditation.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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<br /></div>
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<li class="MsoNormal" style="mso-list: l5 level1 lfo6; tab-stops: list .5in;">Tavkveri
(qvevri)<o:p></o:p></li>
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Pheasant's Tears<o:p></o:p></div>
<div class="MsoNormal">
Mukhrani<o:p></o:p></div>
<div class="MsoNormal">
2013<o:p></o:p></div>
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Youth purple red color. Aromas of berries and dark soil masked
by reduction aromas. Undrinkable.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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<br /></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal" style="mso-list: l5 level1 lfo6; tab-stops: list .5in;">Simonaseuli<o:p></o:p></li>
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<div class="MsoNormal">
Jigaura<o:p></o:p></div>
<div class="MsoNormal">
Kakheti<o:p></o:p></div>
<div class="MsoNormal">
2013<o:p></o:p></div>
<div class="MsoNormal">
I was intrigued to learn that this variety was quite popular
before the 20th century. Beautiful ruby red color. Aromas of wild berries, green
notes that made me think it was fermented with stems, and a hint of
strawberries. Fresh, full-bodied, smooth tannins, wild berries on the palate,
with a long finish. A well made and well balanced wine.<o:p></o:p></div>
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<br /></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal" style="mso-list: l5 level1 lfo6; tab-stops: list .5in;">Otskhanuri
Sapere (qvevri)<o:p></o:p></li>
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Amiran Vepkhvadze Marani<o:p></o:p></div>
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Imereti<o:p></o:p></div>
<div class="MsoNormal">
2013 <o:p></o:p></div>
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<div class="MsoNormal">
The grapes were late harvest. Lovely ripe berries, a bit
jammy even. Meat or animal aromas, wool followed by minerality. It was quite
fresh, soft tannins, ripe berries, and a medium finish. A good and well
structured wine.<span style="mso-spacerun: yes;"> </span><o:p></o:p><br />
<span style="mso-spacerun: yes;"><br /></span>
<span style="mso-spacerun: yes;"><b><i>copyright notice: no part of this post can be reproduced without explicit written permission of the author </i></b></span><br />
<span style="mso-spacerun: yes;"><b><i><br /></i></b></span>
<span style="mso-spacerun: yes;"><b><i><br /></i></b></span></div>
Travel and Tastehttp://www.blogger.com/profile/02878475663478437810noreply@blogger.comtag:blogger.com,1999:blog-310278025351830348.post-65149394878401631812015-04-30T03:23:00.001-07:002015-04-30T12:40:06.130-07:00Good work, sister: The rise of women wine makers in Georgia<div class="separator" style="clear: both; text-align: center;">
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</span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: x-small;">Special thanks to <a href="http://ericafirpo.com/">Erica Firpo</a> for helping me with the title</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-jqRKTkbs_kA/VUIAXKYHmCI/AAAAAAAABEI/Hz1SloWv7Ew/s1600/mandiliroma.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-jqRKTkbs_kA/VUIAXKYHmCI/AAAAAAAABEI/Hz1SloWv7Ew/s1600/mandiliroma.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Marina and Tea of Mandili presenting their wine at <span class="st">Vignaioli Naturali a Roma 2015 an annual natural wine fair in Rome </span></td></tr>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">Last spring I met Georgia's first
female owned wine company and have had the privilege of following
them for an entire year, from vineyard to qvevri, to bottling. In
Georgia, men have traditionally been in control of the 8,000 year old
qvevri wine making process, so these women, along with another young
woman named Mariam Iosebidze who
started her own wine company in 2014, are at the forefront of a
change in culture and attitudes towards women in Georgia. I have
interviewed these women and tasted their wine and I would like to
share their stories over the next few months. For now, a short
introduction to the First Ladies of Georgian wine; Marina
Kurtanidze and Tea Melanashvili of
Mandili. </span></span>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">To
preface, Tea is my very good friend, she is simply someone I adore,
and Marina is a dear friend as well who is a force to be reckoned
with. Besides friendship, they have been a big part of my shift in
thinking about how women in the west view women in other parts of the
world. In short, we believe that we have it better and that those
“other” women are not as liberated. Before I went to Georgia, I
was told that it was an extremely sexist country where women were not
treated well and that, in fact, I should avoid going there. So during
my first trip, I made a few cultural <i>faux pas</i> having this attitude in
the back of my head. I met Tea at Vino Underground, a wine bar in
Tbilisi that focuses on natural wines, and learned that she was one
of Georgia's first female wine makers. I was intrigued. How could it
be possible in this country? We tasted her wine, and I was hooked.
Not only was I impressed with Tea for making strides in the wine
world, I was impressed with her wine, Mandili. </span></span>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">Mandili
was established in 2012 as a collaboration between two friends who
were inspired by female vignerons- such as Elizabetta Foradori -that
Georgian producers have met at the European natural wine fairs. Marina
is married to Iago Bitarishvili of Iago's Winery, so she has been a part of the
wine making process for her entire life in everything but name. In fact, it was her husband, Iago, who first encouraged Marina to make wine. The
name Mandili means a ladies scarf (or veil), and their label depicts
a woman dancing with a scarf. The team decided to purchase organic
<i>mtsvane</i> grapes from Kakheti and bring them to <i>marani</i> in
Kartli where they made their wine in<i> qvevri.</i> Their first wine was an
incredible success, not only for the innovation in traditional wine
making in Georgia but the wine was of extremely high quality. </span></span>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">Both
women explained that they wanted to make a wine that was both
Georgian and also conveyed the essence of creation by women. They
chose the <i>mtsvane </i>grape because they both really love wines made from
that grape and they were able to buy wines from very healthy
vineyards. They weren't alone in the process. They had the help of
friends and encouragement from fellow qvevri producers. In fact, they
did not experience any kind of negativity in the tight knit wine
community in Georgia and have only had encouragement from their
colleagues and friends. Both Tea and Marina told me about the anxiety
of waiting for their wine while it aged in the <i>qvevri</i> for 6 months.
Unlike modern styles of wine, a winemaker making wine in qvevri can't
check and taste the wine on a regular basis. After fermentation is
completed, the qvevri is sealed and it is a waiting game. They are
not the first to describe waiting for their wine as akin to waiting
for the birth of a child. They were anxious to know if it was good,
what it would taste like and would it taste like “their” wine. In
<i>qvevri</i> winemaking you have to trust in Mother Nature to move things
along at her pace. </span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">Tea and Marina with their <i>qvevri</i></span></span></td></tr>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">In
2012 they produced only 700 bottles of wine and to date there are
about 30 bottles left. I have a few in my collection that are my prized
possessions. It is made or the <i>mtsvane</i> wine grape with full skin
contact for 6 months. The wine is alive. It has a lovely golden hay
yellow color. It is full of apricots and stone fruit, candle wax and
mushrooms, exotic spices, ginger and hazelnuts. It is fresh with
delicate tannins and a long candied orange finish. It is a great wine
with a distinctly feminine personality. It isn't a hammer, it is soft
and evolves slowly in the glass, on the palate and in the bottle. It
is incredible now, but could last a few more years. They did not make
wine in 2013, and came back to the <i>qvevri</i> in 2014. </span></span>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">I
sat down with Tea and Marina most recently in March of 2015 and
chatted with them about women in Georgia, their wine and how they
felt about all the accolades and attention they have received. They
are proud but humble. They know they are at the forefront of a
cultural shift, but the waves they are making aren't causing
destruction to society, people are riding the waves like surfers.
They are proud of Mariam, the latest and newest female wine maker who
is making a lovely <i>tavkveri</i> and following in the footsteps of the
Mandili ladies. They are happy to be an inspiration to other women,
as they are to me as well. Women making wine in Georgia is not a
gimmick, it is a reality that is growing, and the proof that they are
here to stay is in the wine. The wine is high quality and serves as
an ideal cultural ambassador for Georgia. I was proud to have them pour their wines at the annual natural wine fair in Rome to a very eager audience. </span></span></div>
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<tr><td style="text-align: center;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><a href="http://1.bp.blogspot.com/-aasQARkr4oY/VUIAX2J2yRI/AAAAAAAABEQ/RTW7SeddZC8/s1600/mandili.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-aasQARkr4oY/VUIAX2J2yRI/AAAAAAAABEQ/RTW7SeddZC8/s1600/mandili.jpg" height="320" width="320" /></a></span></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">Mandili 2012-Isn't she lovely? </span></span></td></tr>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">I
was able to taste their 2014 Mandili before bottling, it took a bit
of time to open up, but once it did, the power and life in that glass
was evident. It will premier at he New Wine Festival in Tbilisi,
March 9th, 2015. I will be there on the sidelines cheering for their
success. </span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><a href="http://3.bp.blogspot.com/-lXr3w7qEtb0/VUIBbfAjedI/AAAAAAAABEw/vwYMzp9vvbk/s1600/newwinetbilisi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-lXr3w7qEtb0/VUIBbfAjedI/AAAAAAAABEw/vwYMzp9vvbk/s1600/newwinetbilisi.jpg" height="320" width="320" /></a></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"> For more information, contact me at <a href="http://www.tastegeorgia.co/">Taste Georgia </a></span></span></div>
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Travel and Tastehttp://www.blogger.com/profile/02878475663478437810noreply@blogger.comtag:blogger.com,1999:blog-310278025351830348.post-25253358009524451442015-04-18T10:39:00.001-07:002015-04-18T10:39:26.831-07:00Top 5 Wineries to Visit in Lazio<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFmxlsKhYg2CtiudqdpvpV46HDcyacG1ELbm1wWTPuX4HOKr7iFXnzNOv6L46EpTimQmMAU_EWhhfVSVHgTCIHiHr6ry2e7hOBwYg4n3z8ObNcsKjH8GSzwFaEIIEjMGf6CvhZjVy4mjw/s1600/toplaziowines.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFmxlsKhYg2CtiudqdpvpV46HDcyacG1ELbm1wWTPuX4HOKr7iFXnzNOv6L46EpTimQmMAU_EWhhfVSVHgTCIHiHr6ry2e7hOBwYg4n3z8ObNcsKjH8GSzwFaEIIEjMGf6CvhZjVy4mjw/s1600/toplaziowines.jpg" height="426" width="640" /></a></div>
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A few weeks ago, <a href="http://www.winerist.com/">Winerist</a> asked me to guest blog on their site, so I wrote a post on Lazio and wine called <a href="http://www.winerist.com/blog/entry/top-5-wineries-to-visit-in-lazio?utm_content=buffer756a6&utm_medium=social&utm_source=twitter.com&utm_campaign=buffer">Top 5 Wineries to Visit in Lazio. </a><br />
The premise of the article is to get people visiting Rome and who have some extra time to visit these wonderful towns and wineries that are so much closer than Tuscany. <br />
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Click on the link to read the article. <br />
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If you are interested in visiting wine country in Lazio, contact us at <a href="mailto:info@antiquatours.com">info@antiquatours.com </a>Travel and Tastehttp://www.blogger.com/profile/02878475663478437810noreply@blogger.comtag:blogger.com,1999:blog-310278025351830348.post-62576629649507639272015-02-03T01:07:00.005-08:002015-02-04T00:43:59.501-08:00 Special Tasting with Eko Glonti of Lagvinari in Rome <style type="text/css">P { margin-bottom: 0.08in; }</style>
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<u><b>SOLD OUT!! </b></u></div>
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<span lang="en">On Thursday, February 5
at 19:30 <a href="http://www.beppeeisuoiformaggi.it/">Beppe e i suoi formaggi</a> will host producer Georgian wine
producer Eko Glonti as he will personally present seven natural wines
from <a href="http://www.lagvinari.com/">Lagvinari</a>, the company he founded in Kakheti. </span><span lang="en"> Eko Glonti, Gurian Renaissance man, doctor, geologist and vigneron <a class="_58cn" data-ft="{"tn":"*N","type":104}" href="https://www.facebook.com/hashtag/vigneron?source=feed_text&story_id=10152690066056958"><span class="_58cl"></span></a>makes some of the most exquiste wines in Georgia. His Tsolikouri <a class="_58cn" data-ft="{"tn":"*N","type":104}" href="https://www.facebook.com/hashtag/wine?source=feed_text&story_id=10152690066056958"><span class="_58cl"> </span></a>is one of the best<span class="text_exposed_show"> wines I have ever tasted. You can <a class="_58cn" data-ft="{"tn":"*N","type":104}" href="https://www.facebook.com/hashtag/laqvinari?source=feed_text&story_id=10152690066056958"><span class="_58cl"></span></a>also find him featured in <a href="https://www.youtube.com/watch?v=Zh9AcMFTvUM">Isabelle Legeron's film on Georgian wine.</a> </span></span></div>
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<span lang="en"><span class="text_exposed_show"> </span><br />Georgia is
one of the oldest centers of cultivation of the vine, as well as the
country with the highest ampelographical diversity and thus the
country with the highest amount of different grape varieties in the
world. </span>
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<span lang="en"><br />During the tasting
Eko Glonti will discuss the production of his exquisite wines and
also illustrate the technique of Georgian wine production in "qvevri"
(amphorae), the oldest wine vessel int he world traced back to 6,000
BCE. Discover the birthplace of wine, Georgia, which boasts 8,000
years of uninterrupted wine making tradition. We will (re)discover
the wines of ancient Georgia (Colchis) even in Homer's Odyssey and in
the Argonauts of Apollonius of Rhodes.<br /><br />We will have the event
in both English and Italian. Dr. Glonti will guide us thorugh a
tasting of the following seven wines:</span></div>
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<b>Tsolikouri</b>-A golden yellow wine made in
qvevri with 45 days of skin contact. Aromas of plums, stone fruit and
apples as well as honeyed notes. Taste is fresh and highly acidic,
which is typical of the grape. Long nutty finish, tastes of
hazelnuts.</div>
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<b>Tsitska</b>-Straw colored wine with aromas
of citrus, pear and vegetation as well as honey aromas and melon. It
is very lively and fresh. Produced in qvevri.
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<b>Krakhuna</b>-Amber in color, fermented and
aged in qvevri, plums, peaches, honey and dates as well as hazelnut
and cake. It is very lively and complex on the palate with nutty
flavors that end with a touch of honey flavor.
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<b>Goruli Mtsvane</b>-Amber/copper in color,
nutty aromas, herbal notes, peach tea, stone fruit, Very pleasant
taste that is fresh but with rather structured tannins.
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<b>Aladusturi</b>-Pale cherry color.
Aladusturi is a thin skinned grape Sour cherries, herbal notes, and
sweet spices as well as berries. It is a rather elegant wine with a
long cherry finish.
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<b>Otskhanuri Sapere</b>-Beetroot red in
color. Very aromatic and sharp aromas of berries, with wild and green
notes as well. as well as balsamic notes. It is a highly acidic wine
that should be aged for a number of years. Evolves in the glass and
in the bottle
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<span lang="en"><b>Saperavi</b>-The only non
qvevri wine of the line, Saperavi is a thick skin grape that means
Dye. It is thick skinned and one of the few grapes on earth that also
has pigment in the pulp. This creates extremely inky and deeply
colored wines. Ripe cherries, wild berries, tobacco aromas, wild
green notes, red currents, bitter walnuts. It is extremely complex n
the nose and in the palate. It is very structured with juicy tannins
and a fresh, long berry finish. <br />Seven Georgian Wines Lagvinari:
Tsitska - Tsolikouri - Goruli Mtsvane - Krkahuna - Aladusturi -
Otskhanuri Knowing - Saperavi<br /><br />For information on the tasting
call 06 68192210 RESERVATIONS ARE REQUIRED!! PLEASE CALL!! <br /><br />The
event is supported by the National Wine Agency, Georgia. For more
information about Georgian wines: <a href="http://www.facebook.com/tastegeorgiawine">www.facebook.com/tastegeorgiawine</a>
and <a href="http://www.tastegeorgia.co/">www.tastegeorgia.co</a></span></div>
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Travel and Tastehttp://www.blogger.com/profile/02878475663478437810noreply@blogger.comtag:blogger.com,1999:blog-310278025351830348.post-15488546406655084222015-01-21T10:09:00.002-08:002015-01-21T10:12:28.798-08:00Top 9 Italian Craft Beers<style type="text/css">P { margin-bottom: 0.08in; direction: ltr; color: rgb(0, 0, 0); widows: 2; orphans: 2; }</style>
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We tasted a lot of beer over the semester, here <a href="http://www.antiquatours.com/">Antiqua Tours</a> intern Anna Aguillard shares our top 9. </div>
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<b>Top 9: Italian Craft Beers</b></div>
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Most Italian traditions are ancient:
Ancient wine, ancient food, ancient religions, and ancient
architecture. But amidst the country’s thousand-year-old ruins, a
new trend is gaining momentum: craft beer.
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<br /></div>
<div style="margin-bottom: 0in;">
Emerging in 1996 when Teo Musso founded
Birrificio Baladin, one of the country’s leading breweries, the
craft beer movement has taken off within the past five years. Like
all things Italian, the country’s craft breweries seek to produce
beers that reflect their respective regions’ unique cultures and
crafts. Bursting with seasonal, regional, and natural ingredients,
the craft beer movement embodies modern Italy: a combination of
traditional respect for quality ingredients, and innovative culinary
trajectory.
</div>
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<br /></div>
<div style="margin-bottom: 0in;">
Because the craft beer industry is so
young, it is obviously still in a state of evolution. Even so, with
hundreds of breweries turning out an overwhelming variety of brews,
understanding the Italian craft beer world can seem daunting -
especially to the casual beer drinker, who doesn’t know the
difference between an ale and a lager.
</div>
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<br /></div>
<div style="margin-bottom: 0in;">
<b>Beer Basics </b>
</div>
<div style="margin-bottom: 0in;">
Depending on the type of yeast used to
ferment the beer, all brews can be categorized as either ales or
lagers. Ales are brewed with ale yeast, and are fermented at warmer
temperatures. Lagers, in contrast, are brewed with lager yeast at
cooler temperatures. The most flavorful, robust, and complex brews
tend to fall within the many, many distinct categories of ales; which
explains why most Italian breweries produce ales – from Weizens to
Pale Ales, Italy’s craft beer industry knows no boundaries.
</div>
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<br /></div>
<div style="margin-bottom: 0in;">
Weizen (or Blanche) beer is a style of
ale brewed using a large proportion of wheat malt, with a light,
refreshing, and distinctly yeasty flavor. Saisons are light, dry, and
citric seasonal brews made in farmhouse breweries using local, unique
grains. Belgian ales are brewed with Belgian yeast, and are usually
complex and spicy. India Pale Ales (IPAs) are strong, bitter brews
with an extra dose of hops and alcohol, born out of necessity when
British beer kept spoiling during long sea voyages. Sour Fruit Ales
are brewed with wild yeast, bacteria, and fruit, and can take years
to ferment and mature. Radlers are ales infused with sparkling juice
moments before serving, and are just as refreshing as the process
suggests.
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Overwhelmed? This is just a small
glance into the endless categories of ales. With so many options, the
real difficulty comes in choosing only one. And, as Rome is quickly
becoming known as the “capital” of Italian craft beer, the
options are almost limitless. After sampling, approving, and
rejecting nearly too many craft beers to count, we have compiled a
list of nine of our personal favorites.
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<b>Top 9 Italian Craft Beers:</b></div>
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<br /></div>
<ol>
<li><div style="margin-bottom: 0in;">
<b>ReAle Extra, Birra del Borgo -
IPA</b></div>
</li>
</ol>
<div style="margin-bottom: 0in; margin-left: 0.5in;">
A product of
Lazio’s Birra del Borgo, this IPA lives up to its name: it is
definitely extra hoppy. Crisp and sharp with lingering notes of
caramel, this brew is perfect for IPA fans looking to sample an
Italian take on the British classic.
</div>
<ol start="2">
<li><div style="margin-bottom: 0in;">
<b>Patela, Troll – Belgian Ale</b></div>
</li>
</ol>
<div style="margin-bottom: 0in; margin-left: 0.5in;">
Birrifico Troll
brews this fruity, sweet ale fermented with Belgian yeast. Patela is
a very drinkable beer, perfect for fans of yeasty beers. Slightly
funky and very ripe, it has a much stronger aroma than it does taste.
</div>
<ol start="3">
<li><div style="margin-bottom: 0in;">
<b>Imperial Zest, Extraomnes –
Belgian Ale </b>
</div>
</li>
</ol>
<div style="margin-bottom: 0in; margin-left: 0.5in;">
Lombardia-based
brewery Extraomnes produces this rugged, persistent Belgian strong
ale. This beer is light in weight but most certainly not in flavor.
Bursting with distinct fruitiness and delicate spice, its finish is
dry, sharp, and prolonged; a great example of an Italian take on
Belgian style ale.
</div>
<ol start="4">
<li><div style="margin-bottom: 0in;">
<b>Yellow Monster, Toccalmatto –
Imperial Radler</b></div>
</li>
</ol>
<div style="margin-bottom: 0in; margin-left: 0.5in;">
Definitely the most
unique brew sampled, this Radler was pumped through a special citrus
juice-infuser moments before it was served. Brewed by Toccalmatto
brewery in the Emilia Romagna region of Northern Italy, it has
strong, lingering flavors of lemon and ginger.
</div>
<ol start="5">
<li><div style="margin-bottom: 0in;">
<b>Farrotta, Almond 22 –
Specialty grain</b></div>
</li>
</ol>
<div style="margin-bottom: 0in; margin-left: 0.5in;">
Another very unique
brew, Almond 22’s Farrotta is brewed with organic spelt and organic
acacia honey from local beekeepers in Abruzzo. A perfect example of
the typical Italian utilization of regional ingredients, this golden
beer is dry, grassy, and very distinct in flavor.
</div>
<ol start="6">
<li><div style="margin-bottom: 0in;">
<b>D’uvabeer, Loverbeer – Sour
Fruit Ale</b></div>
</li>
</ol>
<div style="margin-bottom: 0in; margin-left: 0.5in;">
D’uvabeer is one
of Piemonte-based Loverbeer’s most popular sour ales, and for good
reason: the perfect starting point for those new to sour ales, it is
infused with intense fruit flavors like grapes and berries. Savor
this beer – each sip offers a unique combination of sweet, sour,
smooth flavors.
</div>
<ol start="7">
<li><div style="margin-bottom: 0in;">
<b>Midgal Bavel, Extraomnes –
Saison</b></div>
</li>
</ol>
<div style="margin-bottom: 0in; margin-left: 0.5in;">
Extraomnes makes a
second appearance on our list with this aromatic, seasonal brew with
a funky, sour aftertaste. Its flavor is robust and very complex; its
uncommon taste made this one of the most interesting beers tested.</div>
<ol start="8">
<li><div style="margin-bottom: 0in;">
<b>Duchessa, Birra del Borgo –
Saison</b></div>
</li>
</ol>
<div style="margin-bottom: 0in; margin-left: 0.5in;">
This beer
made by Birra del Borgo in Lazio is made from faro and spelt, ancient
grains nearing extinction. This brew is sharp, bitter, and almost
spicy, with a mouth-watering, lingering finish.
</div>
<ol start="9">
<li><div style="margin-bottom: 0in;">
<b>Open White, Birrificio Baladin
– Blanche/Weizen</b></div>
</li>
</ol>
<div style="margin-bottom: 0in; margin-left: 0.5in;">
Brewed in Piemonte
by the very Birrificio Baladin that started the craft-beer
revolution, this light, summery blanche brew is a beautiful, clear,
golden color. Its initially sweet, citrus flavor fades into a nutty
aftertaste; this beer is fruity, without an overwhelming taste of
hops, and a perfect, crispy, refreshing brew.
</div>
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<a href="https://www.blogger.com/null" name="_GoBack"></a><br /></div>
<div style="margin-bottom: 0in;">
Craving some Italian craft beer? Check
out <a href="http://www.openbaladin.com/">Open Baladin</a> near Campo de Fiori, or the world-renowned
artisan beer pub in Trastevere called <a href="http://www.football-pub.com/">Ma Che Siete Venuti a Fà. </a>Or,
make it easy on yourself – organize a craft beer tasting with us
during your next visit to Rome. Cin Cin!
</div>
Travel and Tastehttp://www.blogger.com/profile/02878475663478437810noreply@blogger.comtag:blogger.com,1999:blog-310278025351830348.post-19981805748439626002014-12-15T05:07:00.000-08:002014-12-17T14:50:13.458-08:00Gaanatlos Ruben Tkeshelashvili!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-mFJWg5bAvEo/VI7bOKrb-JI/AAAAAAAABCw/phfGeKPRk-0/s1600/IMG_6168%2B(2).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-mFJWg5bAvEo/VI7bOKrb-JI/AAAAAAAABCw/phfGeKPRk-0/s1600/IMG_6168%2B(2).JPG" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ruben Tkeshelashvili</td></tr>
</tbody></table>
Some knew him as "The General," others, simply as Ruben. He was a <i>qvevri</i> wine maker in Racha, a mountainous region in the Republic of Georgia known for a semi-sweet red wine called Khvanchara. Local legend says that Stalin was a fan of his wine. We were visiting Iago's Winery last weekend when I happened to mention to my friend Irakli that he really needed to pay a visit to Ruben before he died. Iago told us he had died two days previous. I think he was a national treasure. I had the honor of visiting his <i>marani</i> last October with my Rachan guide Natia and my friend Nicoletta. I went to Racha to lean how to make a bean pastry called <i>lobiani</i>, but I was also on a mission to meet Ruben. We visited him unannounced one morning and he was there, in his camouflaged glory, grumbling to himself about the inconvenience. A grumpy, opinionated old man whose eyes sparkled with the joy of living.<br />
He was alone now, but he spoke proudly of his highly educated granddaughter who spoke perfect English. His <i>qvevri</i> were buried under about a foot of mud. He placed some snacks on a table in his <i>marani</i> and then went to work to open one for us with the help of local young <i>vigneron</i>, Aleco Sardanashvili. They poured the luscious and precious wine into a <i>doki</i>, with small glasses that resembled Turkish tea glasses, we toasted to our health, to Georgia, to our families and many other ideas and things. Natia informed me we had to toast and accept the wine and to drink it with him or we would be breaking all the laws of hospitality. By about 11am, I was completely inebriated. He poured another <i>doki</i>, and we, his guests, had to toast. Passing the toasting to another person in Georgian is called, <i>Alaverdi (</i>like the wine making monastery in Kakheti). <br />
In short, it was a moment in my life that I will never forget. Visiting an old man in his 80s, who was still making traditional <i>qvevri</i> wine and honoring the ancient codes of Georgian hospitality-whose eyes had seen many changes in the world and who remained steadfast,-was an honor. As the Georgians say- he has moved on. The world will never have another like him. I am consoled knowing that there are young <i>vignerons</i> like Aleco Sardanashvili who continue this tradition in Racha.<br />
<br />
Thank you to Natia for organizing this visit for me. It was a huge honor.<br />
<br />
GAANATLOS RUBEN! May you rest in peace! Travel and Tastehttp://www.blogger.com/profile/02878475663478437810noreply@blogger.comtag:blogger.com,1999:blog-310278025351830348.post-82176868251117248682014-12-11T06:54:00.000-08:002014-12-11T06:54:06.615-08:00Impossible Valais with José Vouillamoz.<style type="text/css">P { margin-bottom: 0.08in; direction: ltr; color: rgb(0, 0, 0); }P.western { font-family: "Liberation Serif","Times New Roman",serif; font-size: 12pt; }P.cjk { font-family: "WenQuanYi Micro Hei"; font-size: 12pt; }P.ctl { font-family: "Lohit Hindi"; font-size: 12pt; }A:link { }</style>
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</span><br />
<span style="font-style: normal;">Have
you ever been to an event, where you had no idea why you were there,
or why you were invited? One where you look around at the people and
the atmosphere, and you think to yourself, “I am out of my league
here.” This happened to me a few weeks ago. It was one of the most
unique and riveting tastings of my wine career, with people I liked
and admired, that was led and organized by one of the world's leading
ampelologists and wine sleuths; the highly celebrated co-author of
<a href="http://winegrapes.org/">Wine Grapes,</a> </span><i><span style="font-style: normal;">José</span></i><span style="font-style: normal;">
Vouillamoz. He called it </span><i><b>Impossible Valais</b></i><span style="font-style: normal;">
and said it was the most exciting tasting he had ever organized.
Whether I was worthy, I’m still unsure, but I was an interested
student ready to soak up any and all information to the best of my
ability. </span>
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<div class="western" style="margin-bottom: 0in;">
<i><span style="font-style: normal;">José</span></i><span style="font-style: normal;">
Vouillamoz is the ultimate wine geek, in the best sense of the term.
A botanist trained in grape genetics, he is a champion of rare grape
varieties, and willing to get his hands dirty in order to recover
them from near extinction. His knowledge is encyclopedic, and he is
akin to a treasure hunter when it comes to wines and wine grapes. He
searches for lost grapes and supports the <i>vignerons</i> who preserve
them. He wears <a href="http://www.neubauten.org/">obscure band t-shirts</a>, has a dry sense of humor, he's
humble and one of my favorite people to taste wine with. He's the one
at the party with the conversation piece; you just know he'll have
the strangest and most interesting bottle of wine in a room full of
wine geeks. It is a privilege to taste with him. He has an acute
sense of smell and taste with fantastic anecdotal descriptors. At his
“Rare Swiss Wines” seminar at the <a href="http://www.dwcc.co/">Digital Wine CommunicationsConference</a>, he described the bitter quality of one of the wines as
the taste you have in your mouth when you are watching TV with a bowl
of cherries but are too lazy to get up to throw away the pit so you
roll it around on your tongue, that kind of bitter. He is truly a man
of class and wit. </span>
</div>
<div class="western" style="font-style: normal; margin-bottom: 0in;">
He's
true to his craft, he's a scientist, and his opinions are backed up
by inarguable facts, but he's also hilarious and is never short on
great one-liners. With a witty tongue quicker than John Wayne's
trigger finger, he’s a breath of fresh air in the frequently stuffy
and rigid wine community. When you are with him in a social setting,
or at a tasting, you wish you'd brought an audio recorder to capture
all his <i>José-isms</i>, (my term, I want to write a book based on
these).</div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-style: normal;">We
need him. The world's best wine professionals descended on <a href="http://www.dwcc.co/">Montreux for the DWCC</a> for a weekend of learning, and we can thank </span><i><span style="font-style: normal;">José</span></i><span style="font-style: normal;">
Vouillamoz and his mission to put Swiss Wines on the map for
schooling us all in their virtue and rarity. Thanks to José many of
us look at Swiss wine through a new lens. 12 lucky participants had
the opportunity to travel through his motherland for three days with
him, tasting some of the best and rarest wines of Switzerland,
beginning with the </span><i><b>Impossible Valais</b></i><i> </i><span style="font-style: normal;">tasting
at <a href="http://www.chateaudevilla.ch/restaurant-vinotheque/wine-tastings-38.html">Sensorama at </a></span><a href="http://www.chateaudevilla.ch/restaurant-vinotheque/wine-tastings-38.html">Châteaude Villa in Sierre. </a>
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<div class="western" style="font-style: normal; margin-bottom: 0in;">
Though
we'd all had ample opportunity to taste a multitude of Swiss wines
over the weekend, I don't believe any of us were emotionally prepared
for the once-in-a-lifetime tasting that José called
</div>
<div class="western" style="font-style: normal; margin-bottom: 0in;">
<i><b>Impossible
Valais</b></i><i>.</i> He explained that “impossible” referred to
the rarity of the wines we'd taste. The wines bordered on the
sublime, ranging from rare and “archaeological” grapes to the
truly perfect 1971 Petite Arvine. <i>Le Valais</i> produces some of
the most incredible wines I have ever tasted, but before the
conference in Montreux and this trip, the only Swiss wine I ever had
was young Fendant. I have since learned that Fendant/Chasselas should be
considered a very serious wine. Yet, it is virtually impossible to
find these gems outside of Switzerland. They export only 2% of the
wines they produce and produce 0.2% of the world's wine so it is no
surprise that many people have no idea that Swiss wine even exists.
The standing joke is that they export so little of their wine because
it is so good that they (the Swiss) drink them all before the rest of
the world has a chance.
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I
never knew that there was so much diversity, that white Swiss wines
can age, and well. There is certainly nothing more educational than
guided tastings and full immersion in a wine region. Now, after
seeing the heroic vineyards and tasting the wines crafted by generous
people, I am converted. Swiss wines verge on the magical, they are
spirited and convey the essence of the land and people. Well crafted
and generous. I hope that we will see more of these wines in the
international market, without compromising their spirit. The wines we
tasted at the <i><b>Impossible Valais</b></i><i> </i>tasting were
thoughtful, rare and <a href="http://www.wijnkronieken.nl/swiss-love-affair-wine-context/">the beginning of a very emotional wine love story.</a><br />
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The
wines</div>
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<br /></div>
<div class="western" style="font-style: normal; margin-bottom: 0in;">
Wine:
Plantscher</div>
<div class="western" style="font-style: normal; margin-bottom: 0in;">
Producer:
Chanton Kellerei</div>
<div class="western" style="font-style: normal; margin-bottom: 0in;">
Grape:
Gros Bourgogne</div>
<div class="western" style="font-style: normal; margin-bottom: 0in;">
Vintage:
2007</div>
<div class="western" style="font-style: normal; margin-bottom: 0in;">
Notes:
Gros Bourgogne is indeed a rare grape, there are only .05 ha and only
one producer, Chanton, who are at the center of rare grape
preservation in Valais. Lovely golden yellow color with notes of
apples, apricots, honey and chamomile. Fresh, dry and with a silky
texture.
</div>
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<br /></div>
<div class="western" style="font-style: normal; margin-bottom: 0in;">
Wine:
Arvine Primus Classicus</div>
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Producer:
Orsat</div>
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Grape:
Petite Arvine</div>
<div class="western" style="font-style: normal; margin-bottom: 0in;">
Vintage:
1988</div>
<div class="western" style="font-style: normal; margin-bottom: 0in;">
Notes:
1988 was an interesting vintage because it was raining during the
harvest. The skins broke and thus created very unique and gorgeous
wines. It was a complex wine. Green apples, mint, passion fruit,
melon and chamomile. I fell in love with this wine because it had a
hint of wild fermentation flavor which recalled kombucha tea or
sauerkraut, lots of citrus and a very persistent finish. It was
lovely and racy. <i>Un vino importante. </i>
</div>
<div class="western" style="font-style: normal; margin-bottom: 0in;">
<br /></div>
<div class="western" style="font-style: normal; margin-bottom: 0in;">
Wine:
Arvine</div>
<div class="western" style="font-style: normal; margin-bottom: 0in;">
Producer:
Provins</div>
<div class="western" style="font-style: normal; margin-bottom: 0in;">
Grape:
Petite Arvine</div>
<div class="western" style="font-style: normal; margin-bottom: 0in;">
Vintage:
1971</div>
<div class="western" style="font-style: normal; margin-bottom: 0in;">
Notes:
Exquisite wine that was everything about autumn poured into a glass.
Marmalade, leaves, chestnuts, pumpkins, citrus along with figs,
dates, quince and fermenting cheese. This was an extremely complex
bouquet that I wanted to come back to. Despite its 43 years of age
it was fresh and well balanced with the acid matched with an oily
texture.
</div>
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<br /></div>
<div class="western" style="font-style: normal; margin-bottom: 0in;">
Wine:
Amigne</div>
<div class="western" style="font-style: normal; margin-bottom: 0in;">
Producer:
Provins</div>
<div class="western" style="font-style: normal; margin-bottom: 0in;">
Grape:
Amigne</div>
<div class="western" style="font-style: normal; margin-bottom: 0in;">
Vintage:
1967</div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-style: normal;">Notes:
Amigne is an </span><i><span style="font-style: normal;">autochthonous</span></i><span style="font-style: normal;">
grape from the Valais, there are 42 ha in the world and they are
mostly near the town of Vétroz. I have to admit that I fell in love
with this grape over the course of the conference and then this
tasting. I find it quite exotic even when young. The 1967 was very
pleasant and reminded me of distant lands. Candied fruit, Turkish
delight, rose water, </span>
</div>
<div class="western" style="margin-bottom: 0in;">
<i><i>tarocco </i></i><i><span style="font-style: normal;">oranges,
chestnuts and dates. It was pleasantly dry despite such sweet notes.
</span></i>
</div>
<div class="western" style="font-style: normal; margin-bottom: 0in;">
<br /></div>
<div class="western" style="margin-bottom: 0in;">
<i><span style="font-style: normal;">Wine:
Johannisberg St-Théodule</span></i></div>
<div class="western" style="margin-bottom: 0in;">
<i><span style="font-style: normal;">Producer:
Orsat</span></i></div>
<div class="western" style="margin-bottom: 0in;">
<i><span style="font-style: normal;">Grape:
Silvaner</span></i></div>
<div class="western" style="margin-bottom: 0in;">
<i><span style="font-style: normal;">Vintage:
1955</span></i></div>
<div class="western" style="font-style: normal; margin-bottom: 0in;">
<i><span style="font-style: normal;">Notes:
1955 is considered the vintage of the century in Switzerland. Orange
peel, lilies, honey and baby powder. Extremely fresh and vibrant
with long persistent citrus taste. </span></i>
</div>
<div class="western" style="font-style: normal; margin-bottom: 0in;">
<br /></div>
<div class="western" style="margin-bottom: 0in;">
<i><span style="font-style: normal;">Wine:
Rouge de Pays</span></i></div>
<div class="western" style="margin-bottom: 0in;">
<i><span style="font-style: normal;">Producer:
Stéfano Délitroz</span></i></div>
<div class="western" style="margin-bottom: 0in;">
<i><span style="font-style: normal;">Grape:
Rouge de Pays</span></i></div>
<div class="western" style="margin-bottom: 0in;">
<i><span style="font-style: normal;">Vintage:
2011</span></i></div>
<div class="western" style="margin-bottom: 0in;">
<i><span style="font-style: normal;">Notes:
This is made from grapes from 80-year-old ungrafted vines that are
erroneously called Cornalin in Switzerland. It was very “meaty”
with a hint of </span></i><i><i>chinotto,</i></i><i><span style="font-style: normal;">
with lots of briny notes, like olives, which was reflected on the
palate along with red berries. Rich tannins and full body with a
persistent finish. A well balanced </span></i><span style="font-style: normal;">and meaty</span><i><span style="font-style: normal;"> wine. I
would like to taste it in about 10 years. </span></i>
</div>
<div class="western" style="font-style: normal; margin-bottom: 0in;">
<br /></div>
<div class="western" style="margin-bottom: 0in;">
<i><span style="font-style: normal;">Wine:
Côte Rotie La Torque</span></i></div>
<div class="western" style="margin-bottom: 0in;">
<i><span style="font-style: normal;">Producer:
Guigal</span></i></div>
<div class="western" style="margin-bottom: 0in;">
<i><span style="font-style: normal;">Grape:
Syrah</span></i></div>
<div class="western" style="margin-bottom: 0in;">
<i><span style="font-style: normal;">Vintage:
2001</span></i></div>
<div class="western" style="font-style: normal; margin-bottom: 0in;">
<i><span style="font-style: normal;">Notes:
We tasted two Syrahs blindly, one French and one Swiss All we knew
going it was that one was French and one was Swiss. This one was
more impressive for me but I think it was context. We had just
tasted some serious wines, and I think my palate was much more
responsive to this richer tasting wine at the time. Rich nose of
berries, fennel pollen, licorice, </span></i><span style="font-style: normal;">anise</span><i><span style="font-style: normal;">, wet stones, balsamic notes
and pepper. On the palate it was juicy with really immense tannins.
Very enjoyable wine. </span></i>
</div>
<div class="western" style="font-style: normal; margin-bottom: 0in;">
<br /></div>
<div class="western" style="margin-bottom: 0in;">
<i><span style="font-style: normal;">Wine:
Vieilles Vignes Syrah </span></i>
</div>
<div class="western" style="margin-bottom: 0in;">
<i><span style="font-style: normal;">Producer:
Simon Maye & Fils</span></i></div>
<div class="western" style="margin-bottom: 0in;">
<i><span style="font-style: normal;">Grape:
Syrah </span></i>
</div>
<div class="western" style="margin-bottom: 0in;">
<i><span style="font-style: normal;">Vintage:
2001</span></i></div>
<div class="western" style="font-style: normal; margin-bottom: 0in;">
<i><span style="font-style: normal;">Notes:
I think my nose and palate deceived me because my tasting notes are
quite sparse after the first syrah. It had green notes, berries. It
has less tannic than the first and I think suffered from reduction.
Perhaps over the course of a few hours it would show better. I quite
enjoyed tasting <i>S</i>yrah at the winery and in fact tasted the best <i>S</i>yrah
I have ever tasted there. </span></i>
</div>
<div class="western" style="font-style: normal; margin-bottom: 0in;">
<br /></div>
<div class="western" style="margin-bottom: 0in;">
<i><span style="font-style: normal;">Wine:
Crystal Eyholzer Roter Eiswein </span></i>
</div>
<div class="western" style="margin-bottom: 0in;">
<i><span style="font-style: normal;">Producer:
Chanton Kellerei </span></i>
</div>
<div class="western" style="margin-bottom: 0in;">
<i><span style="font-style: normal;">Grape:Eyholzer
Roter</span></i></div>
<div class="western" style="margin-bottom: 0in;">
<i><span style="font-style: normal;">Vintage:
2008</span></i></div>
<div class="western" style="font-style: normal; margin-bottom: 0in;">
<i><span style="font-style: normal;">Notes:
One of the most unique wines I have ever tasted. Made from the
Eyholzer Roter wine grape, an extremely rare grape with a unique DNA
profile. Only .25 ha of it are produced by one producer. According
to Wine Grapes, “ One ancient vine 150-250 years old, has been
found near Visp, in the town of Stalden, and an even older one in the
middle of the town of Sion, some 50 km from Visp.” Magnificent
amber colour. Wild strawberries, freshly burnt sugar cane fields and
molasses on the nose. Tastes confirms the nose. Strawberries, crème
brûlée, opulent and sweet balanced by racy acidity that lingers.
Long and intense finish. A superb wine. </span></i>
</div>
<div class="western" style="font-style: normal; margin-bottom: 0in;">
<br /></div>
<div class="western" style="margin-bottom: 0in;">
<i><span style="font-style: normal;">Wine:
Vin du Glacier</span></i></div>
<div class="western" style="margin-bottom: 0in;">
<i><span style="font-style: normal;">Producer:
Bourgeoisie de Grimentz</span></i></div>
<div class="western" style="margin-bottom: 0in;">
<i><span style="font-style: normal;">Grape:n
Rèze </span></i>
</div>
<div class="western" style="margin-bottom: 0in;">
<i><span style="font-style: normal;">Vintage:
Solera 1886 </span></i>
</div>
<div class="western" style="font-style: normal; margin-bottom: 0in;">
<i><span style="font-style: normal;">Notes:
Glacier wine production involves the transportation of finished wine
up into the cooler, higher altitudes in the Val d’Annivers. The
wine is produced using the solera system in which new wine is added
to existing wine that is stored in larch barrels. The rèze grape was
one of the most widespread varieties in the Valais before phylloxera
in the late 19th century, today it grown on about 2 ha. A very
interesting wine with marmalade and retsina notes, Madeira aromas and
caramel. Briny on the palate. I would call this a meditation wine.
It is profoundly unique and deserves a more romantic setting for
consumption. </span></i><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Pfru-3kKlhE/VImuZtLibYI/AAAAAAAABB8/t0rayRFzwdQ/s1600/IMG_7255.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-Pfru-3kKlhE/VImuZtLibYI/AAAAAAAABB8/t0rayRFzwdQ/s1600/IMG_7255.JPG" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">#winelovers </td></tr>
</tbody></table>
<i><span style="font-style: normal;"> </span></i>
</div>
Travel and Tastehttp://www.blogger.com/profile/02878475663478437810noreply@blogger.comtag:blogger.com,1999:blog-310278025351830348.post-25680585425512713672014-11-07T07:06:00.000-08:002014-11-07T07:06:11.217-08:00Orange Wine for Beginners
<style type="text/css">P { margin-bottom: 0.08in; }</style>Realizing that I am used to orange wine at this point, I take it for granted that many wine consumers are not and this may make approaching them intimidating. Two weeks ago, I asked <a href="http://www.antiquatours.com/">Antiqua Tours </a>intern Anna to write a short post to introduce these spectacular wines to the general public. She did a great job! <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-dHfK7PvpuJw/VFzeMgkCO8I/AAAAAAAABAg/oLcYHSn6Xxg/s1600/IMG_3162.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-dHfK7PvpuJw/VFzeMgkCO8I/AAAAAAAABAg/oLcYHSn6Xxg/s1600/IMG_3162.JPG" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The sublime orange wine from the Alaverdi Monastery in Kakheti, Republic of Georgia</td></tr>
</tbody></table>
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<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
When I was first introduced to orange
wine, I had no idea what to expect – is it wine flavored with
orange peel? Is it some kind of more complex alcoholic beverage made
from fermented oranges? Or is it none of the above?
</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Turns out, it’s the latter. This
trendy new wine phenomenon has nothing at all to do with citrus.
Believe it or not, orange wine is made from the same white grapes
that make traditional wine. Orange wine is, simply put, wine made
from these white grapes, but produced and fermented like red. New to
the world of wine as I am, however, I need more than the simple
definition to gain an actual understanding of what orange wine is.
</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
When making a traditional white wine,
producers crush the grapes, immediately separating the juice from the
skins before fermentation. When making a red wine, however, producers
leave the grapes to macerate and ferment with their skins, a vital
part of flavor development that contributes to the red wine’s
color, texture, and bitterness.
</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
The discarded skins from white grapes
contain color pigments and tannins that detract from the light and
bright flavor typical of white wine. However, although leaving the
grapes in contact with their skins doesn’t produce the “typical”
flavor, it produces something equally desirable: a smoky, spicy,
acidic, and orange wine that pairs well with almost all savory
dishes.
</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<a href="https://www.blogger.com/null" name="_GoBack"></a>Although this
wine trend may only recently be gaining popularity among modern wine
enthusiasts, its roots can be traced back thousands of years to
Armenia and Georgia. It’s how white wines used to be made, and it’s
now experiencing a renaissance from wineries in northern Italy,
Georgia, Croatia, Slovenia, and parts of France and California.
</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
If you sip an orange wine with the
expectation that it will be light like a white, you will be entirely
thrown off. That is why some people initially dislike the stronger,
more pungent taste. These wines may take some getting used to; but
even I enjoyed the complex flavors I tasted in the orange wine Sarah
introduced me to at Litro.
</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Orange wine is usually made in small
quantities by small producers, so they don’t come cheap and cannot
be picked up at your local supermarket. In researching online, I kept
running into a few labels that reviewers frequently recommended –
Gravner and Vodopivec from Italy, and Lagvinari from Georgia. If you
can’t locate these, just find a natural wine bar and try a glass,
served at cellar temperature, as a test run. If you try it with an
open mind, I’m willing to bet that you will enjoy the indescribable
flavors that explode from the smallest sip of orange wine. </div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
If you are interested in organizing a tasting of Orange Wine, please feel free to contact us. </div>
Travel and Tastehttp://www.blogger.com/profile/02878475663478437810noreply@blogger.comtag:blogger.com,1999:blog-310278025351830348.post-15112900038353345892014-10-23T02:24:00.005-07:002014-10-23T02:24:49.254-07:00Taste Georgia at the Digital Wine Communications Conference<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-l51cqeCgbU8/U-iIJ1yNUpI/AAAAAAAAA88/CBdM-GL6E8k/s1600/IMG_3320.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-l51cqeCgbU8/U-iIJ1yNUpI/AAAAAAAAA88/CBdM-GL6E8k/s1600/IMG_3320.JPG" height="213" width="320" /></a></div>
<br />
<br />
<span class="userContent">The <a href="http://2014.dwcc.co/">Digital Wine Communications Conference</a> is an annual conference that will take place in Montreux, Switzerland this year. This will be the third conference I will be attending and the second I will be participating as a panel member. On October 31st, I will be representing Georgian wine and Taste Georgia while pouring wine made in <i>qvevri </i>at the <a href="http://2014.dwcc.co/sessions/disrupt-wine-talks/">Disrupt Wine Talks</a> reception between 18:00 and 19:30. </span><br />
<br />
<span class="userContent">I will also be a panel member for a session called "<a href="http://2014.dwcc.co/sessions/bloggers-without-blogs/">Bloggers Without Blogs</a>." We will be talking about the effectiveness of social media in non blog form in the wine community. This session will start at 9:30 on November 1st. </span><br />
<br />
<span class="userContent">If you are at the conference and want to learn more about Georgian wine and food, please come say hi and taste the wines we are presenting. </span><br />
<br />
Travel and Tastehttp://www.blogger.com/profile/02878475663478437810noreply@blogger.comtag:blogger.com,1999:blog-310278025351830348.post-24470496412066161172014-10-15T02:49:00.001-07:002014-10-15T02:52:02.270-07:00Achieving the American Dream Through Winemaking: A Review of American Wine Story<div style="text-align: center;">
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<a href="http://1.bp.blogspot.com/-YSWyvxo6vCc/VD5DtuckjSI/AAAAAAAABAQ/Qu9RQ5k6ViU/s1600/americanwinestory.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-YSWyvxo6vCc/VD5DtuckjSI/AAAAAAAABAQ/Qu9RQ5k6ViU/s1600/americanwinestory.jpeg" /></a></div>
<br />
Achieving the American Dream through Winemaking:<br />
A Review of American Wine Story</div>
<br />
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<br />
<br />
By Anna Aguillard, Intern<br />
<br />
Inspirational, energetic, and modern, the documentary film American Wine Story depicts a side of the wine industry that goes largely unnoticed and underestimated: small, upstart wineries created by the select few people courageous enough to sell their belongings and start making wine, from scratch. <br />
<br />
Anchored by the story of the late Jimi Brooks of Brooks Winery in Oregon, the documentary follows dozens of other modern winemakers across America, focusing on their journey towards the art of winemaking – why they fell in love with it, and why they remain dedicated to their businesses, despite the impossibilities that they encounter. <br />
<br />
Each winemaker’s journey begins with a “wine epiphany,” the precise moment a person discovers the magic that lies inside each bottle of wine. Grape Radio personnel Jay Selman steps in with a more distinct and humorous definition: he experienced his wine epiphany after tasting a 91 Flora Springs Reserve that “made love to his soul.” <br />
<br />
Although each of the many American winemakers featured in the documentary discovered their passion for wine in a different way, they all describe the same instinctive feeling of being compelled towards the art of wine. Once they got “bit by the bug,” they were powerless against their dream. <br />
<br />
The film’s mood reflects this innovation, as fast-paced music and rapid, sweeping shots of flat American vineyards echo the energetic young winemakers, especially Jimi Brooks. Fresh out of college, Jimi abruptly packed up and left the United States to study wine in Europe. He returned with dreams of infusing bio-dynamics, ancient style, and against-the-grain production techniques to create a new, better wine. Part of the “young punk winemakers” of the late 90s and early 2000s, Jimi’s enthusiasm was mirrored by his contemporaries, who quit their day jobs after feeling the “stir” deep inside of themselves. <br />
<br />
One word keeps reoccurring throughout each winemaker’s explanations for why he or she dropped everything to make wine: passion. Passion drives these once-accountants, electricians, producers, lawyers, and even pro-footballers, providing them with not only the capacity to dream, but the courage to act upon their dreams. <br />
<br />
While the documentary does romanticize the wine industry in America, it does not attempt to hide the challenges that modern winemakers face. Mother Nature’s extreme conditions, excessive rain, and early freezes determine the vineyards’ successes and failures. Some years, vineyards do not produce even a single bottle of wine. Instead of focusing on the wineries’ disappointment, however, the documentary celebrates how each winemaker overcomes these challenges. Although there are ups and downs within the industry, there always remains promise. <br />
<br />
The ups, down, and future promises of the wine industry are perfectly illustrated as the documentary again turns back to Jimi Brooks. Just as Jimi’s winery, Brooks Wine, was beginning to gain prominence in 2004, he fell victim to a massive heart attack. On September 4, 2004, Jimi left behind his young son, his sister, a promising winery, and a community of fellow winegrowers dedicated to continuing his legacy. His sister Janie determinedly decided that she would not give up what Jimi had begun. <br />
<br />
The documentary convinces its audience that promise always prevails. With Jamie’s dedication, Jimi’s wine business grew exponentially, and his legacy has not been forgotten. His son Pascal, whose interview both opens and closes the documentary, is now the youngest wine-owner in America. <br />
<br />
This film is about much more than just wine. It’s about the all-revered American Dream that working hard for something you truly love always pays off in time. The winemakers are not working for themselves, they working towards something to be achieved by their children, or their children’s’ children. They are working for the future. <br />
<br />
The people in this documentary serve as examples of determination that can be applied to everyone, regardless of whether or not you have had a “wine epiphany” or not. They are people who have identified their passion and given all of their resources – mentally, physically, and emotionally – to pursuing their dreams. <br />
<br />
After viewing this film, I understand so much more about what goes into something as simple as a $15.00 bottle of Riesling. A years worth of weather, centuries worth of geology, and generations of human imagination all culminate into the liquid form of the American Dream. <br />
<br />
American Wine Story may inspire you to sell your possessions, quit your job, and start your own winery. Don’t say I didn’t warn you. <br />
<br />
For more information, please visit the documentary’s website. Travel and Tastehttp://www.blogger.com/profile/02878475663478437810noreply@blogger.comtag:blogger.com,1999:blog-310278025351830348.post-91946147158159207882014-10-10T02:42:00.003-07:002014-10-10T02:43:09.818-07:00EurHop! Beer Festival, Rome’s own "Oktoberfest"<style type="text/css">P { margin-bottom: 0.08in; direction: ltr; color: rgb(0, 0, 0); widows: 2; orphans: 2; }A:link { color: rgb(0, 0, 255); }</style>
<br />
We asked our intern Anna Aguillard to write up a post on the Eurhop beer festival in Rome last weekend. <br />
<br />
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<div style="margin-bottom: 0in;">
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<div style="margin-bottom: 0in;">
It goes without saying, but I’ll say
it anyway: Italy revolves around wine. The art of wine making – and
it is truly an art – dates back to ancient times, and has become so
engrained in Italian culture that entire cities have been formed on
lands perfect for producing the alcoholic beverage.
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
I’m willing to bet that when you
think Italy, you think wine. However, even the land of vino is not
immune to the cultural phenomenon sweeping the globe: craft beer. Cue
the second annual EurHop! Beer Festival, which took place this past
weekend (October 3-5) at the Salone delle Fontane. Forget
Oktoberfest; this is where the actual artisan beer can be found in
Europe. The world-renowned craft beer pub, Ma Che Siete Venuti A Fa,
joined with the publishing company Publiogovana Eventi to host 45
different craft breweries featuring over 300 brews from across the
globe.
</div>
<div style="margin-bottom: 0in;">
<br />
The festival lasted all weekend,
and was opened until 3 a.m. on Friday and Saturday. Despite being
quite a trek from the city center, Salone delle Fontane was the
perfect venue for the festival. Impressively modern and colorfully
lit, the building mirrored the contemporary crowd that craft beer
events unfailingly attract.
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Although crowds were slight during the
daytime, when I went on Saturday night, the line was wrapped around
the Salone’s courtyard. After waiting in line for a manageable half
hour, I was allowed inside to purchase a ticket. For <span style="font-family: Cambria, serif;">€</span>10.00,
I was given a commemorative EurHop glass, a guidebook, three beer
tokens, and a lanyard with a pouch for storing the tokens.
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
The guidebook was extremely helpful, so
much so that I saved it for future beer-buying reference. Organized
alphabetically by brewery, it offered a detailed description of every
beer served, its style, its alcohol content, and its price. Beers
were available in two sizes: half or whole. Most breweries charged
two tokens (equivalent to two euros) for half glasses, and four for
whole, although a few of the more artisan brews went for three and
six. “Half” was quite a relative term – most stations were
generous in their portion sizes, and despite only ever ordering half,
my glass frequently overflowed.
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
This event is perfect for the newfound
yet devoted beer enthusiast. The virtually unlimited variety
(unlimited because no human can possibly consume over 300 beers in
one weekend) gives patrons a chance to try beers that they wouldn’t
normally purchase, and to discover new favorites.
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Following the representative’s
recommendation, I decided to sample Cherry Lady,”sour ale” brewed
by the Italian brewery Foglie d’Erba. And thus began my infatuation
with “sour” brews: from porters to fruit ales, I highly recommend
the Italian craft blends. Fruity and light, these beers were
refreshing without the intoxicating sugar content that their
liquor-counterparts hold. Cherry Lady is brewed from, as the name
indicates, fermented cherries. I also enjoyed German Freigeist
Bierkultur’s Salzspeicher Raspberry, brewed from fermented
raspberries. The Piemonte-based brewery Loverbeer’s D’Uvabeer was
by far my favorite, despite it’s slightly more expensive price of
three tokens. Made from grapes, this beer was equally as fruity as
the other sour brews, but significantly less light.
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
After sampling three fruity sour brews,
I needed something with a more complex, bitter taste. The
representative at Lombardia-based Birra del Convento Carrobiolo
recommended Coffee Brett, an imperial stout brewed with roasted
coffee. A deep black with dark beige foam, this brew was heavily
aromatic and intensely flavorful.</div>
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The most unique brew in the building
came from the Italian brewery, Toccalmatto. Infused with lemon, lime,
chili peppers, and ginger, the Yellow Monster Imperial Radler
travelled through a unique machine filled with lemons as it was
poured into each glass to increase its exotic flavors.
</div>
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<div style="margin-bottom: 0in;">
<a href="https://www.blogger.com/null" name="_GoBack"></a>These are just
five among the endless selection of beers. While it may not be
comparable to Germany’s Oktoberfest, Italy really is stepping up
its craft beer game. Pay attention - if the country does beer as
exceptionally well as it does wine, EurHop will certainly become
engrained into Italian culture.
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For more information about the event
and a complete list of breweries, visit the event’s website at
<a href="http://eurhop.com/index.php/il-salone-della-birra/english-version">http://eurhop.com/index.php/il-salone-della-birra/english-version</a></div>
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Travel and Tastehttp://www.blogger.com/profile/02878475663478437810noreply@blogger.comtag:blogger.com,1999:blog-310278025351830348.post-80881457455114411072014-09-16T00:59:00.001-07:002014-09-16T01:05:22.072-07:00Barolo Boys Review <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4YjszIRpspudZOrEzENIZxYvopkGAVChmFpoXgnmJBp9kLeifkhY1E0mU_DlotQZ5Yctkuq1BlXmDC9Qe0pU1Vv6UvwtuEBzHKLEpTYLVa4SkdaIPhyJMieGoEdYU_Sj-s9ZdzepVAxg/s1600/BaroloBoys.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4YjszIRpspudZOrEzENIZxYvopkGAVChmFpoXgnmJBp9kLeifkhY1E0mU_DlotQZ5Yctkuq1BlXmDC9Qe0pU1Vv6UvwtuEBzHKLEpTYLVa4SkdaIPhyJMieGoEdYU_Sj-s9ZdzepVAxg/s1600/BaroloBoys.jpg" height="232" width="320" /></a></div>
I was given the opportunity to watch and review Barolo Boys before its release. I decided to let <a href="http://www.antiquatours.com/">Antiqua Tours</a> intern Anna review it. She is a newcomer to Italian wine and I thought it would be interesting to see the film through her eyes, as someone with no preconceived ideas or exceptions. I really enjoyed what she wrote and hope you will too. <br />
<br />
Barolo Boys: The Story of a Revolution<br />
<br />
Review by Anna Aguillard, Intern<br />
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<br />
Wine, as ancient as its roots, unsurprisingly has a complex and dynamic history that is not easily traced, let alone clearly explained. However, Paolo Casalis and Tiziano Gaia’s upcoming documentary Barolo Boys attempts to do just that, as it traces the revolutionary story that lies behind the international phenomenon of Barolo. I was lucky enough to get a sneak peak of the film. <br />
<br />
As a newcomer to the Italian wine scene, I am still learning about the basics of the industry and its rich history. The documentary does an excellent job of explaining a very intricate topic; and gives enough background information to clearly explain Barolo wine’s peculiar history without getting lost in technicalities.<br />
<br />
Barolo Wine, made from the Nebbiolo grape in Northwestern Italy, is known today as one of the world’s greatest wines. However, it didn’t always have such international acclaim. The documentary invites its audience to “take a journey” to discover the story behind Barolo’s rise to fame, which it promises to be “full of surprises.” <br />
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Beautiful shots of the Northern Italian country side are captivating, as close-up shots of red grapes dripping with dew, scenic view of misty rolling vineyards, and picturesque ancient buildings set the scene of Langhe, where the Barolo Boys’ story begins (and makes me really want to plan a trip). The film begins by explaining what the wine business was like in Langhe for producers before the Barolo “revolution” in the 1980s. Through interviews with major wine producers such as Elio Altare, Chiara Boschis, Marco de Grazia, Giorgio Rivetti, and Roberto Voerzio, the documentary depicts the “pre-revolutionary” wine industry as being about survival – there was no profit, no investment, and no innovation. By using the voices of many different experts with so many unique stories, the filmmakers do an excellent job of capturing daily life for Barolo winemakers up until the revolution. <br />
<br />
The film then addresses the factors that lead to Barolo’s popularity explosion, focusing on the particular historical context of the boom. It does a good job in attributing the innovation to the particularly positive international sentiment during the 1980s – consumerism was on the rise, the stock market was flourishing, Italy had just won the world cup – changes were welcomed, and the Barolo Boys were the ones to bring them. <br />
<br />
After seeing how French wines were sold for more than twenty times the price of Italian wines, a small group of producers in Langhe got together (for the first time in history) and decided to “make the best wine in the world.” This group, called the Barolo Boys, changed numerous things about the way Barolo wine had been made for centuries. <br />
<br />
As a new wine lover, I must admit that I found the film’s explanation of Barolo wine’s traditional production to be a little bit unclear – thankfully, all I had to do was Google it. For those who, like me, are unsure: In the past, Barolo wine took up to 50 years to become drinkable, and it aged in large, wooden casks.<br />
<br />
The film does an excellent job of capturing just how revolutionary the Barolo Boys’ changes were. They began thinning the grape vines, cutting fermentation times to just days, and aging the wine in barriques (small barrels) instead of large crates, creating a fruitier wine that appealed internationally. These changes, however popular in the market, angered the traditional Barolo producers, to the point that Altare’s father, “never stepped foot into the vineyard again.” <br />
<br />
Despite the opposition, the film depicts the wine revolution as a very happy time for the producers in Langhe. I really enjoyed the original footage of the Barolo Boys’ meetings, during which they ran countless experiments and tastings in their pursuit of the best wine. Their hard work paid off – due to the help of Marco de Grazia, who marketed the wine in the American market- the Barolo boys rose to fame. The film humorously emphasizes their popularity with shots of the “Barolo Boys” soccer team doing drills through the vineyards, and barriques being rolled through the Italian streets. More money came into Langhe in ten years than it had in the entire last century, and in America, the wine grew to symbolize fashion, glamour, and luxury.<br />
<br />
The film suggests, however, that Barolo’s golden age may be coming to an end. Pitting the innovators versus the traditionalists, the film delves into both sides of the Barolo Wars that typify the archetypical clash between old and new. Although the Barolo Boys are no longer working together, the film depicts a story of the courage to make drastic changes, and the backlash that all significant changes unavoidably receive. By leaving open the question, “who is the winner” in the war between traditionalism and innovation, the film suggests that the solution lies in some combination of old traditions and new techniques.<br />
<br />
I recommend this film for all those interested in wine, in history, or in the Italian culture’s influence on the world. With interviews from Oscar Farinetti, the president of Eataly, and Carlo Petrini, the founder of Slow Food, the film offers a holistic view of a very interesting cultural phenomenon. Let’s face it – some of Italy’s most influential contributions to mankind have been through the wine it produces, and this film succeeds in giving the industry the attention it deserves. <br />
<br />
For more information and ordering information, please visit<br />
<a href="http://www.baroloboysthemovie.com/index_eng.html#book.">http://www.baroloboysthemovie.com/index_eng.html#book.</a><a href="http://www.baroloboysthemovie.com/index_eng.html#book.">http://www.baroloboysthemovie.com/index_eng.html#book.</a>Travel and Tastehttp://www.blogger.com/profile/02878475663478437810noreply@blogger.comtag:blogger.com,1999:blog-310278025351830348.post-81384200606275419722014-09-08T00:57:00.003-07:002014-09-08T00:57:38.495-07:00Head to Litro for Natural Wine in Rome
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<tr><td class="tr-caption" style="text-align: center;">The beautiful interior at Litro </td></tr>
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<span style="font-family: Times New Roman, serif;"><a href="http://www.vinerialitro.it/">Litro</a>
is a hip wine bar located in old Monteverde that’s getting a lot of
buzz for its top offerings of natural wines. The food is more suited
to an <i>aperitivo</i>, as the <i>enoteca </i>serves only a small selection
of cold plates and limited warm dishes-which are all excellent. Hungry visitors should try the Lazio cheese plate, a
rarity amongst restaurants that showcases locally made and produced
cheeses that are delicious. The focus of the bar, its natural wine
selection, is carefully curated to contain top bottles from small
wineries in Italy. Litro’s menu also includes a special section
for orange wines, a lesser-known type of wine worth trying. For
those more interested in different spirits, Litro also offers an
array of mezcals (bottles of which are artfully arranged on the walls
alongside cacti). </span>
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<span style="font-family: Times New Roman, serif;">For
visitors in need of guidance, engage the warm and friendly staff
members for help selecting wines. Though the wines can run a bit
pricey, the environment is inviting. The <i>enoteca </i>has an
outdoor seating area perfect for the summer, as well as an interior
that’s clean and modern. Hipsters will delight at the wall
decorated with clocks and wine lovers will delight at the array of
bottles lining the adjacent walls.</span></div>
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<span style="font-family: Times New Roman, serif;"><a href="http://3.bp.blogspot.com/-gJX7GXRPyHE/VA1d5XwukMI/AAAAAAAAA_g/P30ge0F3E18/s1600/DSC_0050.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-gJX7GXRPyHE/VA1d5XwukMI/AAAAAAAAA_g/P30ge0F3E18/s1600/DSC_0050.jpg" height="320" width="212" /></a></span></div>
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<span style="font-family: Times New Roman, serif;">Text and photos by <a href="http://www.antiquatours.com/">Antiqua Tours</a> intern Annie Epstein </span></div>
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<br /><div style="line-height: 115%; margin-bottom: 0in; orphans: 2; widows: 2;">
<b>Address: </b>Via Fratelli Bonnet, 5</div>
<div style="line-height: 115%; margin-bottom: 0in; orphans: 2; widows: 2;">
<b>Telephone: </b><span style="color: #2f2f2f;">+39 0645447639</span><b> </b></div>
<div style="line-height: 115%; margin-bottom: 0in; orphans: 2; widows: 2;">
<b>Open</b>: Tuesday through Sunday 7:00-24:00. Closed Mondays.</div>
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Travel and Tastehttp://www.blogger.com/profile/02878475663478437810noreply@blogger.comtag:blogger.com,1999:blog-310278025351830348.post-30846226859549652832014-08-11T04:46:00.001-07:002014-08-11T12:19:17.468-07:00At the International Wine Tourism Conference in Tbilisi Georgia<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxYwDRHeBxnyq8As7hhCa48AbfFYncGWNBmUOiCFjyGBE8NyK0dysaDzELuUlJL0QHxR_W7mb0Bl6MXK8BLzeq3RdIGJKnAPTKoZwzJAQKfrkSsHa3VAbermNcUAHXbmbSW2fGMDl1jmo/s1600/IMG_3503.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxYwDRHeBxnyq8As7hhCa48AbfFYncGWNBmUOiCFjyGBE8NyK0dysaDzELuUlJL0QHxR_W7mb0Bl6MXK8BLzeq3RdIGJKnAPTKoZwzJAQKfrkSsHa3VAbermNcUAHXbmbSW2fGMDl1jmo/s1600/IMG_3503.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Magical Tbilisi</td></tr>
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At the end of March 2014, I
participated in the <a href="http://www.iwinetc.com/">International Wine Tourism Conference</a> that took
place in Tbilisi in the Republic of Georgia.<a href="http://www.iwinetc.com/iwinetcspeakers/sarah-may-grunwald-georgia-2014/"> I spoke about wine tourism in Lazio</a> and also participated in a panel on Social Media
with fantastic colleagues. The highlight of the conference was the
opportunity to participate in a familiarization media trip organized
by the <a href="http://www.nwa.ge/page/178/eng/The-National-Wine-Agency.htm">National Wine Agency in Georgia. </a></div>
<div style="margin-bottom: 0in;">
The program began two days before the
conference and included a post conference visit to the Kakheti wine
region. The program took us to a variety of wineries ranging from
a Soviet era factory specializing in sparkling wine, to tasting the
gorgeous qvevri wines made by the Alaverdi monk and learning about
their 1000+ year wine making heritage, and then having the honor of
<a href="http://winetrailtraveler.com/georgia/twins.php">joining the Sullivans as they opened their qvevri </a>at the <a href="http://cellar.ge/?action=0&lang=eng">Twin's WineCellar</a> in Kakheti.</div>
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A number of my fellow participants
have written excellent articles about the trip and conference that
offer the reader more in depth notes. Check out <a href="http://vinesanddesigns.wordpress.com/2014/05/11/wine-tourism-done-well-part-1-in-around-tbilisi/">Vines and Designs</a>, <a href="http://mycustardpie.com/2014/04/16/georgia-eat-drink-travel/">My Custard Pie</a>, <a href="http://www.justthebottle.com/international-wine-tourism-conference/">Just the Bottle </a> and the most moving piece by <a href="http://allshewrote.ca/georgianroots/">Allison Markin</a> about finding her Georgian family. </div>
<div style="margin-bottom: 0in;">
Conferences like this have a lot to
offer those of us in wine tourism, we can learn from our peers, get
to know an otherwise unknown region to us and of course the
networking opportunities alone are worth the ticket price.
</div>
<div style="margin-bottom: 0in;">
Being in the Republic of Georgia taught
me a lot about one aspect of wine tourism that is often overlooked
and that is the art of hospitality. Wine tourism should take the guest
beyond the wine. I spoke about this briefly in the limited time I
had for my presentation. Wine tour guests are not wine professionals
for the most part. They are people on vacation that have an interest
in wine and food. Our job is to highlight the local wine AND the
region while making our guests feel comfortable and happy. Georgians
have truly mastered the art of hospitality and I would advise anyone
in the hospitality or service industry to visit Georgia to understand
this. I was so impressed with Georgia I have returned since the
conference, started a <a href="http://instagram.com/antiquatours">#DailyGeorgia post on my instagram feed</a> and I
have two upcoming trips planned. I will participate in this year's
harvest and see for myself the magic of qvevri wine making.
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<div style="margin-bottom: 0in;">
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<div style="margin-bottom: 0in;">
I am looking forward to the next
Interantional Wine Tourism Conference in Champagne, France!
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<tr><td class="tr-caption" style="text-align: center;">Pickled garlic</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZA_bGZ5hToOXzpIq9YT55OBSglvAYrIiycM1TI8o2qZ0ZhddgEL9EKb15vtM7t4iCV0mLwZjD2fN-IEI7XbZWJTdafdUdweFuihh18nRuRavRJA0KsUEXSq4rriywPHff3eZO_iBiB0U/s1600/IMG_2863.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZA_bGZ5hToOXzpIq9YT55OBSglvAYrIiycM1TI8o2qZ0ZhddgEL9EKb15vtM7t4iCV0mLwZjD2fN-IEI7XbZWJTdafdUdweFuihh18nRuRavRJA0KsUEXSq4rriywPHff3eZO_iBiB0U/s1600/IMG_2863.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">At the Tbilisi market</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">A local bar</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">My great friend and winelover Irakli </td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-yBxAc4DbWcM/U-iN3UPn7PI/AAAAAAAAA-4/z4XJMDSZr9I/s1600/IMG_3485.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-yBxAc4DbWcM/U-iN3UPn7PI/AAAAAAAAA-4/z4XJMDSZr9I/s1600/IMG_3485.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Local politcal graffiti</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiMR6phWlUij9UKGfAAoQfYJ4vgo5CQt_dYmeUE7F2M1BrBEvBlf7ZTN-z484wgoOGkHjhIrBdFwszAJtlxPnhLxKtHmSnlOVh4OJCWFzcvwiIGyqaP4gtWHByLUyPiqpYhRnaJYCPB3Q/s1600/IMG_3421.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiMR6phWlUij9UKGfAAoQfYJ4vgo5CQt_dYmeUE7F2M1BrBEvBlf7ZTN-z484wgoOGkHjhIrBdFwszAJtlxPnhLxKtHmSnlOVh4OJCWFzcvwiIGyqaP4gtWHByLUyPiqpYhRnaJYCPB3Q/s1600/IMG_3421.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mako and Eko pouring Italian wine into a vessel from 1600 BC</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-hT6-G-e6zSM/U-iNJTQQ3DI/AAAAAAAAA-o/yY2IO5qOXho/s1600/IMG_3429.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-hT6-G-e6zSM/U-iNJTQQ3DI/AAAAAAAAA-o/yY2IO5qOXho/s1600/IMG_3429.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eko's Tsolikouri</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-xIzMGPIZVJ8/U-iNaBgds5I/AAAAAAAAA-w/LnJ6A4OkDB0/s1600/IMG_3484.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-xIzMGPIZVJ8/U-iNaBgds5I/AAAAAAAAA-w/LnJ6A4OkDB0/s1600/IMG_3484.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Street art in Tbilisi</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiunZgDa-OrvEtFH2fb2RvBh0qfI_WMvBXlxapV97D-jWwtJfzqaV7p8ozpa2AL8SlHlY1PyRdc3nhkqncPqSnZObjQSWEv9w0v5llUcgbLexezAHex0yIIiJnttTMfHFzFs7MxasGWbfQ/s1600/IMG_3406.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiunZgDa-OrvEtFH2fb2RvBh0qfI_WMvBXlxapV97D-jWwtJfzqaV7p8ozpa2AL8SlHlY1PyRdc3nhkqncPqSnZObjQSWEv9w0v5llUcgbLexezAHex0yIIiJnttTMfHFzFs7MxasGWbfQ/s1600/IMG_3406.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our guide Dushenko</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-q_H99yFz1cQ/U-iMBAH1VBI/AAAAAAAAA-Q/8VK7YuuKlO0/s1600/IMG_3413.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-q_H99yFz1cQ/U-iMBAH1VBI/AAAAAAAAA-Q/8VK7YuuKlO0/s1600/IMG_3413.JPG" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Me with the Caucasus in the background</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw0ic1H4h8t3xXlHnBIl_Bb60VDr1aceKAsjaBcejGnGsdujvMgMQV8JjofpBrJH_iCagQc0bRs68wtXEJXLbiJ8UYTav9fzs9xCb8vQURfevztUvlB_jHj61e4oCrIajCwFJz4z-s6jk/s1600/IMG_3417.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw0ic1H4h8t3xXlHnBIl_Bb60VDr1aceKAsjaBcejGnGsdujvMgMQV8JjofpBrJH_iCagQc0bRs68wtXEJXLbiJ8UYTav9fzs9xCb8vQURfevztUvlB_jHj61e4oCrIajCwFJz4z-s6jk/s1600/IMG_3417.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gorgeous</td></tr>
</tbody></table>
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<div class="separator" style="clear: both; text-align: center;">
</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXc3Ea1y5G6cnyZ_zmIoFgtvoY4YyiIMx1TNxkKfSKTGuH_XfQUfqb2XL7k8UsJIdaVaxfXqBl8N2QjamYjpOV2PbAppWhQBGEdmAk8uFsrQpRocRvQCy4PwyHGHRV2K4ujWgau2m_OLw/s1600/IMG_3402.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXc3Ea1y5G6cnyZ_zmIoFgtvoY4YyiIMx1TNxkKfSKTGuH_XfQUfqb2XL7k8UsJIdaVaxfXqBl8N2QjamYjpOV2PbAppWhQBGEdmAk8uFsrQpRocRvQCy4PwyHGHRV2K4ujWgau2m_OLw/s1600/IMG_3402.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sinaghi in Kakheti</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO8Vvhbc-AwjQ5W3wzN4a8ZnutnDSFpColQRE5pDKqqzM75oA2uesF8alRUOv4q3aiPaEqSCG943SaQbqN94AKyByUD399NNgEIJSyJgZi1hpjNJBHmDmIoDy5twJykgB0nOZ81J2NPJ4/s1600/IMG_3400.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO8Vvhbc-AwjQ5W3wzN4a8ZnutnDSFpColQRE5pDKqqzM75oA2uesF8alRUOv4q3aiPaEqSCG943SaQbqN94AKyByUD399NNgEIJSyJgZi1hpjNJBHmDmIoDy5twJykgB0nOZ81J2NPJ4/s1600/IMG_3400.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Georgian cats are just as grumpy as cats elsewhere on earth </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-dx_Set9A1hs/U-iKNi5Y32I/AAAAAAAAA9g/3Xz9g_fE39I/s1600/IMG_3396.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-dx_Set9A1hs/U-iKNi5Y32I/AAAAAAAAA9g/3Xz9g_fE39I/s1600/IMG_3396.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Turkish coffee with Daniel</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-NzIzQj-DS6k/U-iJaYxLDfI/AAAAAAAAA9Q/NuXEO6oRjfQ/s1600/IMG_3382.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-NzIzQj-DS6k/U-iJaYxLDfI/AAAAAAAAA9Q/NuXEO6oRjfQ/s1600/IMG_3382.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vineyards and mountains</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimUnPDhK9UmG2h5jnUjcBfM-TJMmGkUqNY-aYtnd-fGrZoq2mPxCVohhOf4Mg3ju64TCkg5MxYRS6i8-axQj3SVkn-xs3_B-NK1hWWwKTNMFQHOUwh8KpgCXvqQ-deI31U9uWp0H4y-_4/s1600/IMG_3390.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimUnPDhK9UmG2h5jnUjcBfM-TJMmGkUqNY-aYtnd-fGrZoq2mPxCVohhOf4Mg3ju64TCkg5MxYRS6i8-axQj3SVkn-xs3_B-NK1hWWwKTNMFQHOUwh8KpgCXvqQ-deI31U9uWp0H4y-_4/s1600/IMG_3390.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Signs of vines EVERYWHERE</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-EeAnHzsQyAU/U-iKUHMomwI/AAAAAAAAA9o/W2Nd6v_n1FY/s1600/IMG_3394.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-EeAnHzsQyAU/U-iKUHMomwI/AAAAAAAAA9o/W2Nd6v_n1FY/s1600/IMG_3394.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Freshly foraged wild greens</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWSEuM1UjJfAqob8sjc1qTEr1uPL0o-jXocV3vptZmEABEYAP8iQC9pZPfQEaE_9UzRNlwaulJfiaQ6Vxj3c9AluPEqjf0l2MY1WAcK26zQv3WlhsnYG6MhRuq0ou7rBUsi2WTTZFJBXY/s1600/IMG_3373.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWSEuM1UjJfAqob8sjc1qTEr1uPL0o-jXocV3vptZmEABEYAP8iQC9pZPfQEaE_9UzRNlwaulJfiaQ6Vxj3c9AluPEqjf0l2MY1WAcK26zQv3WlhsnYG6MhRuq0ou7rBUsi2WTTZFJBXY/s1600/IMG_3373.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Puri</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-oDT5K0o2oRc/U-iIj1DubJI/AAAAAAAAA9A/iZOfz7gFIRI/s1600/IMG_3343.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-oDT5K0o2oRc/U-iIj1DubJI/AAAAAAAAA9A/iZOfz7gFIRI/s1600/IMG_3343.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Opening a qvevri</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNpkcmgctq6LDP9SbyEnLrohfpwRXBi959DwD1nJ4zKQSJ2qaJQqub8U64m_S2hdhbkeV5o125nnyEBo27OHG1HZy_N0Q8N019sv0lXgrFk2GuPsQTqI4-qwhxZkTe5g-aGOYLaL6Wesg/s1600/IMG_3320.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNpkcmgctq6LDP9SbyEnLrohfpwRXBi959DwD1nJ4zKQSJ2qaJQqub8U64m_S2hdhbkeV5o125nnyEBo27OHG1HZy_N0Q8N019sv0lXgrFk2GuPsQTqI4-qwhxZkTe5g-aGOYLaL6Wesg/s1600/IMG_3320.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Qvevri</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-mtn5IkAb0V4/U-iGd3sf66I/AAAAAAAAA8Y/03JklYnaTgc/s1600/IMG_3112.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-mtn5IkAb0V4/U-iGd3sf66I/AAAAAAAAA8Y/03JklYnaTgc/s1600/IMG_3112.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Alaverdi </td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-LpGC8kXPCH0/U-iH1Ruc9aI/AAAAAAAAA8w/Y4KHn3hRKOA/s1600/IMG_3120.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-LpGC8kXPCH0/U-iH1Ruc9aI/AAAAAAAAA8w/Y4KHn3hRKOA/s1600/IMG_3120.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Texas</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ29idplFJ7HXhsTj0xKpHGM4CR5fvGtDSHZg0cHYzYGoYfOeuBrNory33AnsuZckFnR6RloU5VS1OhvCmyLH5Tr9clmd_RiCpv5xtrWc1hyphenhyphenxxSS4LNJztf5SvDNApd53GGjq7LLNv5sI/s1600/IMG_3308.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ29idplFJ7HXhsTj0xKpHGM4CR5fvGtDSHZg0cHYzYGoYfOeuBrNory33AnsuZckFnR6RloU5VS1OhvCmyLH5Tr9clmd_RiCpv5xtrWc1hyphenhyphenxxSS4LNJztf5SvDNApd53GGjq7LLNv5sI/s1600/IMG_3308.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">At Twin's Wine Cellar </td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-qj5J4sLZSmY/U-iGrLrxyfI/AAAAAAAAA8g/cZCKvhucKto/s1600/IMG_3088.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-qj5J4sLZSmY/U-iGrLrxyfI/AAAAAAAAA8g/cZCKvhucKto/s1600/IMG_3088.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Qvevri</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-FU4d-EtEjaQ/U-iFipqPbUI/AAAAAAAAA8E/j8SJVA69W0U/s1600/IMG_3067.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-FU4d-EtEjaQ/U-iFipqPbUI/AAAAAAAAA8E/j8SJVA69W0U/s1600/IMG_3067.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Qvevri</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_al4ObbZd5LDg9jPq_6_Y7QTjoG8jhNDZaF6lcAT-MQ2CXZbqK5ElhZ-t4c4Bfug8xWgd2j1sJiaQb0xsQcPUsZveOufWk3zCpbFrE7WC06irnjnAudT2x7G5XqQA0HesAweBzj1SCCI/s1600/IMG_3059.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_al4ObbZd5LDg9jPq_6_Y7QTjoG8jhNDZaF6lcAT-MQ2CXZbqK5ElhZ-t4c4Bfug8xWgd2j1sJiaQb0xsQcPUsZveOufWk3zCpbFrE7WC06irnjnAudT2x7G5XqQA0HesAweBzj1SCCI/s1600/IMG_3059.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oh the Caucasus must be the most beautiful mountain range on earth </td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Qd8RlWqbrLM/U-iEk3vKo1I/AAAAAAAAA7s/7MefRn18610/s1600/IMG_3038.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-Qd8RlWqbrLM/U-iEk3vKo1I/AAAAAAAAA7s/7MefRn18610/s1600/IMG_3038.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tbilisi Sulfur Baths</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_PcKLMK9STdKAzFpNkbJrRCcybymxIRFRydL38KDo-zp6mGhkp3GUbL1Yb0g7z08vQtnhyphenhyphenar35IQtO2bubbxoKRxJSnFrl_FjZr4F7xACRkVF_Cde9j2N2MGwLamVXbfDjx8KUdpcuCE/s1600/IMG_3052.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_PcKLMK9STdKAzFpNkbJrRCcybymxIRFRydL38KDo-zp6mGhkp3GUbL1Yb0g7z08vQtnhyphenhyphenar35IQtO2bubbxoKRxJSnFrl_FjZr4F7xACRkVF_Cde9j2N2MGwLamVXbfDjx8KUdpcuCE/s1600/IMG_3052.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">IWINETC panel on Social Media</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-ebkZQfYzmXw/U-iErq4qPlI/AAAAAAAAA78/yt2FMRt-e_8/s1600/IMG_3056.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-ebkZQfYzmXw/U-iErq4qPlI/AAAAAAAAA78/yt2FMRt-e_8/s1600/IMG_3056.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">At Eko Glonti's house</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivRSRyh61MHlVI59NXtzzl2qGogsmO8Enmf9x-ypnu5mvnuH5c8_39MlETcjSN5impalOlaofWGlTSt8xXvdbc3x08hbVqdkFP3CJUcCY5NQYaNUHDqrwyPz5_BRvznWeA0h3sd_gH-88/s1600/IMG_3036.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivRSRyh61MHlVI59NXtzzl2qGogsmO8Enmf9x-ypnu5mvnuH5c8_39MlETcjSN5impalOlaofWGlTSt8xXvdbc3x08hbVqdkFP3CJUcCY5NQYaNUHDqrwyPz5_BRvznWeA0h3sd_gH-88/s1600/IMG_3036.JPG" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Georgian wine makes one do silly things</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlNxRovldAK1Cub4SUxJgUeNsNus8IG8YLf0dHBfq_TUnmkhQGRPAhJ7_iv4_ZFDUNiT8BefEKu-mJLsrj3PHlpk5pY6iQlgaeEMGNh5GPF3ieqe-yuAd4y3WnshmEtQh1NN1lj8ueJNM/s1600/IMG_3029.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlNxRovldAK1Cub4SUxJgUeNsNus8IG8YLf0dHBfq_TUnmkhQGRPAhJ7_iv4_ZFDUNiT8BefEKu-mJLsrj3PHlpk5pY6iQlgaeEMGNh5GPF3ieqe-yuAd4y3WnshmEtQh1NN1lj8ueJNM/s1600/IMG_3029.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">With new friends</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-rSo4bcP6U9A/U-iCxC5-_-I/AAAAAAAAA7Q/crxY2QrIOIY/s1600/IMG_3017.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-rSo4bcP6U9A/U-iCxC5-_-I/AAAAAAAAA7Q/crxY2QrIOIY/s1600/IMG_3017.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">At Vino Underground in Tbilisi</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLoSSo32n6SU92d70kaSSxenRbhkJV0H__c9GNblo9LFuuxONb2P8V_AqOkNpaQHFTdElyteUT1BGnQ7VdjL5At_aAGgNqHJewBjowVBq3JKUgaNPdY3rrxjM6VyOGJR0XKVpmt_qsf3w/s1600/IMG_3016.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLoSSo32n6SU92d70kaSSxenRbhkJV0H__c9GNblo9LFuuxONb2P8V_AqOkNpaQHFTdElyteUT1BGnQ7VdjL5At_aAGgNqHJewBjowVBq3JKUgaNPdY3rrxjM6VyOGJR0XKVpmt_qsf3w/s1600/IMG_3016.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My partners in crime</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-qQsAZBpx52o/U-iBABiF2eI/AAAAAAAAA60/j_sDwbCSbXQ/s1600/IMG_2913_1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-qQsAZBpx52o/U-iBABiF2eI/AAAAAAAAA60/j_sDwbCSbXQ/s1600/IMG_2913_1.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Les Vignerons</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl4rnAR3eIgo773GNwPDSqXWrzt0rHB1ZQR4uLN7g79Pe9ypiRvW5R39lX0S1OxqTTd8E_pQBHtYpxlSkTeu7Tu-A-8yUYm2Ybs2P7rCv0n3PLfmsFntKxNBJsAzClito9JHrrvTgj0Ps/s1600/IMG_2916_1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl4rnAR3eIgo773GNwPDSqXWrzt0rHB1ZQR4uLN7g79Pe9ypiRvW5R39lX0S1OxqTTd8E_pQBHtYpxlSkTeu7Tu-A-8yUYm2Ybs2P7rCv0n3PLfmsFntKxNBJsAzClito9JHrrvTgj0Ps/s1600/IMG_2916_1.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beautiful people</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-eEVRGJP4Qvc/U-iBaMcfehI/AAAAAAAAA68/Lek2TGqDJJ8/s1600/IMG_3015.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-eEVRGJP4Qvc/U-iBaMcfehI/AAAAAAAAA68/Lek2TGqDJJ8/s1600/IMG_3015.JPG" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Georgian soul mate</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-x4dXjs1ybr4/U-iAsrYlCAI/AAAAAAAAA6k/iGNvZutS41U/s1600/IMG_3006.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-x4dXjs1ybr4/U-iAsrYlCAI/AAAAAAAAA6k/iGNvZutS41U/s1600/IMG_3006.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tbilisi at night </td></tr>
</tbody></table>
<br />Travel and Tastehttp://www.blogger.com/profile/02878475663478437810noreply@blogger.comtag:blogger.com,1999:blog-310278025351830348.post-3009600998954021192014-07-28T03:55:00.000-07:002014-07-28T03:56:47.554-07:00Frida Kahlo in Rome<style type="text/css">P { margin-bottom: 0.08in; direction: ltr; color: rgb(0, 0, 0); widows: 2; orphans: 2; }</style>
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<div style="line-height: 150%; margin-bottom: 0in; text-indent: 0.5in;">
By <a href="http://www.antiquatours.com/">Antiqua Tours </a>Caelan Fortes<br />
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Times, serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzj3xjPy2klpVaHlMSn8r1O13W2mG7fuiZfsnX2Wzmg1Cnz_RjCvVYBJL2YSqx1tVGmnHq9IVbp7qnMBEjDWzUAHu6iMVvlclfYRb3N00pKFqvTjFcWbLJwGEN5vaSRHDB1TS3gn6fElI/s1600/fridakahloinrome.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzj3xjPy2klpVaHlMSn8r1O13W2mG7fuiZfsnX2Wzmg1Cnz_RjCvVYBJL2YSqx1tVGmnHq9IVbp7qnMBEjDWzUAHu6iMVvlclfYRb3N00pKFqvTjFcWbLJwGEN5vaSRHDB1TS3gn6fElI/s1600/fridakahloinrome.jpeg" height="248" width="400" /></a></span></span></div>
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<div style="line-height: 150%; margin-bottom: 0in; text-indent: 0.5in;">
<span style="font-family: Times, serif;"><span style="font-size: small;"><span style="background: #ffffff;">Unless
you have found yourself a hermit in Rome, it is impossible to travel
anywhere in the city without seeing the face of Frida Kahlo. Whether
plastered on a pole or against the metro’s walls, you have
undoubtedly met Frida’s fixed gaze while out and about. From
underneath her trademark eyebrows, her eyes call locals and visitors
alike into the Scuderie del Quirinale, where an exhibition on her
life and works has been on display since March 20th.</span></span></span></div>
<div style="line-height: 150%; margin-bottom: 0in;">
<span style="font-family: Times, serif;"><span style="font-size: small;"><span style="background: #ffffff;"> Frida
has long been lauded as the feminist avant-garde icon of the
twentieth century. Her exhibition at the Scuderie del Quirinale
explores the length of her artistic career with a collection of works
from all over the globe. In fact, some of her portraits are on
display in Italy </span></span></span><span style="font-family: Times, serif;"><span style="font-size: small;"><i><span style="background: #ffffff;">for
the very first time</span></i></span></span><span style="font-family: Times, serif;"><span style="font-size: small;"><span style="background: #ffffff;">!
What’s most interesting about Frida’s work is that her paintings
and drawings do not simply chronicle her life; instead, they are a
reflection of and a response to the artistic vocabulary of different
eras, cultures, and movements, across nations, synthesized in her own
unique way.</span></span></span></div>
<div style="line-height: 150%; margin-bottom: 0in;">
<a href="https://www.blogger.com/null" name="_GoBack"></a>
<span style="font-family: Times, serif;"><span style="font-size: small;"> Interestingly, art was not
Young Frida’s, or her parents’, vision for herself. She was
studying to be a doctor when she was nearly killed in a bus accident
as a teen. Rather than letting this more-than-minor incident destroy
her morale, she took to painting as she convalesced and described it
as a “reawakening of life.” To compare all of the “first world
problems” we view as day ruining – like traffic or a lack of Wifi
- to Frida’s artistic beginnings really puts life, and our
reactions to its curveballs, in perspective.</span></span></div>
<div style="line-height: 150%; margin-bottom: 0in;">
<span style="font-family: Times, serif;"><span style="font-size: small;"> Frida
did not exist in a bubble. She explored and immersed herself in
different cultures, values, and artistic movements, all while
desperately trying to stay true to herself. It is this intellectual
curiosity and exploration of identity that draws me the most to
Frida. For instance, the star of one room is her “Self-Portrait on
the Borderline between Mexico and the United States.” Here Frida
juxtaposes Mexican and American symbols while placing herself in the
middle, an autobiographical Venn diagram. As explained in the
description, by standing on an elevated surface between these
disparate cultural objects, she is allowing them to energize her
without letting them transform her. As a Taco Bell-loving American
one month into living in Rome, I like to think I can relate to the
struggle of cultural assimilation while clinging to tradition - at
least to some degree!</span></span></div>
<div style="line-height: 150%; margin-bottom: 0in;">
<span style="font-family: Times, serif;"><span style="font-size: small;"> One
of my favorite pieces is not even </span></span><span style="font-family: Times, serif;"><span style="font-size: small;"><i>by
</i></span></span><span style="font-family: Times, serif;"><span style="font-size: small;">Frida, but
simply of Frida. By photographer Leo Matiz, it is entitled “Frida
Drinking a Beer” - and it is exactly how it sounds. I stared at the
photo for so long that the exhibition’s art guards began to eye me,
as if I were going to stick the picture in my Longchamp and run away
with it. It is a truly humanizing shot, and not something I see in
exhibitions often. A pleasant reminder that this highly venerated
artist was, in fact, a real person capable of normal leisurely
activities, it was as if you were to walk into a modern art exhibit
and see a photograph titled “Picasso Pouring a Shot” or “Matisse
and His Mimosa.”</span></span></div>
<div style="line-height: 150%; margin-bottom: 0in;">
<span style="font-family: Times, serif;"><span style="font-size: small;"> The
exhibition ends with Frida’s still lives, which act as metaphors to
chronicle her physical and emotional deterioration. The curator’s
notes describe the works in the final room “as a metaphor of love
which, through pain, consumes like fire. Her whole capacity on loving
appears burnt-out and wounded. The long and terrible suffering she
bore had prostrated Frida Kahlo gravely and she was witnessing, the
funeral pyre of her own desire.” The tumultuous love of Frida and
Diego pervades the whole exhibition, from his nude portraits of her
to her surprising painting of his mistress. Their love story is one
out of a </span></span><span style="font-family: Times, serif;"><span style="font-size: small;"><i>Lifetime</i></span></span><span style="font-family: Times, serif;"><span style="font-size: small;">
movie, but far better and more eloquently documented.</span></span></div>
<div style="line-height: 150%; margin-bottom: 0in;">
<span style="font-family: Times, serif;"><span style="font-size: small;"> Frida
suffered widely and deeply, and this torment is palpable in her
paintings. She internalized these injustices and struggled with them,
but, most importantly, she took efforts to not be defined by them.
This, I think, manifests itself in her many self-portraits and their
various iterations - a journey to be self-aware and self-actualized
despite being highly self-deprecating. Frida’s troubles with love
and loss are universal and identifiable problems. You leave the
exhibition wondering, “What if that were me? How would I handle
it?” Frida should be venerated for her strength along with her
artistic prowess; her life and works act as a lesson on suffering for
all.</span></span></div>
<div style="line-height: 150%; margin-bottom: 0in; text-indent: 0.5in;">
<span style="font-family: Times, serif;"><span style="font-size: small;">This
exhibition, while heavy, is definitely worth a view. You do not have
to be a Frida fanatic to appreciate her life, a series of travesties
documented colorfully and soulfully. Her exhibition will be on
display until August 31</span></span><sup><span style="font-family: Times, serif;"><span style="font-size: small;">st</span></span></sup><span style="font-family: Times, serif;"><span style="font-size: small;">.
Stop by the Scuderie del Quirinale during your stay in Rome - and
even enjoy for lunch or dinner at its bustling cafe! </span></span>
</div>
<div style="line-height: 150%; margin-bottom: 0in;">
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Travel and Tastehttp://www.blogger.com/profile/02878475663478437810noreply@blogger.comtag:blogger.com,1999:blog-310278025351830348.post-80050957805329699662014-07-25T03:02:00.000-07:002014-07-25T03:02:09.677-07:00Climbing in Florence
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<span style="font-family: Times New Roman, serif;"><span style="font-size: small;">By intern Caelan Fortes</span></span></div>
<div style="margin-bottom: 0in; text-indent: 0.5in;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
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<a href="http://1.bp.blogspot.com/-RTqUt753EFM/U9IqiSau1FI/AAAAAAAAA5g/urSPBBrbDJQ/s1600/14558165082_349d824b07_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-RTqUt753EFM/U9IqiSau1FI/AAAAAAAAA5g/urSPBBrbDJQ/s1600/14558165082_349d824b07_z.jpg" height="240" width="320" /></a></div>
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<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"> </span></span></div>
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<div style="margin-bottom: 0in; text-indent: 0.5in;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;">Last
weekend, my roommate and I decided to take a spontaneous day trip to
Florence - just under two hours away by fast train. The ordeal began
as somewhat of a debacle, featuring us sprinting across the terminal
to catch our train, but a stressful morning quickly made way for a
fantastic day. As a walking art history cliché, Florence has long
been my mecca. I could wax poetic about the David, speak ad nauseam
about the Uffizi, but, a true tourist at heart, the most poignant
part of my day was my climb up the Duomo. </span></span>
</div>
<div style="margin-bottom: 0in; text-indent: 0.5in;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;">Brunelleschi’s
Duomo and Giotto’s Campanile, located in Piazza del Duomo, peek out
over all of Florence’s buildings. Built in 1418 by Brunelleschi,
the Duomo towers over the city at nearly 142 feet - larger than the
domes of the Pantheon and St. Peter’s Basilica! </span></span>
</div>
<div style="margin-bottom: 0in; text-indent: 0.5in;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;">After
admiring and photographing the Duomo from every conceivable angle, we
geared up to make the 463-step climb. We purchased a combination
ticket, which allowed us entry into the Dome, Campanile, and
Cathedral - all for just ten euros! The various tour books and blogs
I consulted all warned of long queues, so I was prepared to wait in
line for an inordinate amount of time. To our surprise, we reached
the Dome’s entrance in less than an hour!</span></span></div>
<div style="margin-bottom: 0in;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"> Despite
signs prohibiting writing on the walls, tons of names were scribbled
or carved on the Duomo’s walls. Signatures like “Pepe <3s
Joanna,” “ALYSSA SPRING 2K14,” “The Millers were here” all
marked the climb. To me, the graffiti served as a bit of comic relief
- a Renaissance marvel building now functioned doubly as a tourist
yearbook. </span></span>
</div>
<div style="margin-bottom: 0in; text-indent: 0.5in;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;">After
a countless number of steps, we were spit out onto a walkway lining
the interior of the dome, directly under Giorgio Vasari’s fresco of
</span></span><span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><i>The
Last Judgment</i></span></span><span style="font-family: Times New Roman, serif;"><span style="font-size: small;">.
Paralleling only Michelangelo’s painting of the same topic in
dynamism and gore, its colorful registers house many Renaissance
themes. Nude figures abound, sinners being roasted alive, skewered,
and flagged. Pleasantly juxtaposed, the devout were being welcomed to
paradise. Some used this landing, and its propinquity to the
painting, to snap pictures of the fresco, while most took advantage
of the walking respite to transition from “heavy panting” to
“mildly out of breath” before we continued on with our journey.</span></span></div>
<div style="margin-bottom: 0in; text-indent: 0.5in;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;">The
final set of stairs, fittingly, is the steepest, but the climb is so
rewarding. You step off the staircase and into an absolutely
breath-taking panoramic view of Florence. We could not have picked a
more idyllic day to climb. Straight ahead, you could make out the
shapes of visitors who braved the climb up Giotto’s bell tower. The
red terracotta rooftops fit together like legos, punctuated by the
occasional cathedral. Far behind, the rolling hills formed a
beautiful backdrop. The visual segue between city and nature was
stunning. The scene is absolutely unreal. There are also plenty of
seats from which to admire the city and catch a breath before
beginning the hike back down.</span></span></div>
<div style="margin-bottom: 0in; text-indent: 0.5in;">
<a href="https://www.blogger.com/null" name="_GoBack"></a>
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;">Despite a barely
conquered fear of heights, the climb was so worth it. Nothing makes
you smaller than walking into a cathedral, and nothing makes you feel
lighter than climbing one. If you have the time (and endurance), I
would definitely recommend climbing Giotto’s bell tower, as well.
It offers an incredible view of the Dome.</span></span></div>
<div style="margin-bottom: 0in; text-indent: 0.5in;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;">There’s
a reason why most guides on Florence often list the Duomo as
must-see. Experience it for yourself! Visitors are able to climb the
dome Monday through Friday from 8:30 to 6:20pm, and Saturdays from
8:30 to 5pm. It’s ten euros to climb the 463 steps to the Dome’s
steps; however, there are plenty of combination ticket options for
exploring all the buildings of Piazza del Duomo, and most are valid
for twenty-four hours if you want to do so in shifts!</span></span></div>
<div style="margin-bottom: 0in; text-indent: 0.5in;">
<br /></div>
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<br /></div>
Travel and Tastehttp://www.blogger.com/profile/02878475663478437810noreply@blogger.com